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Shrimp-Stuffed Baked Edam

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(Recipe ID: 143)

Serves 8 ; Yields 1 whole stuffed Edam

Preparation time: 2 hours minutes; Cook time: 30 minutes

Source: Chef Joseph Lowery

An island speciality from Curacao.  It sounds alot harder to prepare than it really is-make it once and you will make it again.


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  • 1 4 pound ball of Edam cheese
  • Large pan of ice water
  • 2 tablespoons Olive oil *
  • 1 Medium yellow onion, finely chopped
  • 1 Medium tomato, peeled, seeded and finely chopped
  • 1/2 teaspoon Thyme *
  • 1/4 teaspoon Hot pepper sauce (or more) *
  • Salt and pepper to taste *
  • 12 ounces Raw shrimp, peeled and deveined and chopped into 1/2" pieces
  • 1/4 cup Cracker crumbs
  • 10 Stuffed olives, finely chopped
  • 1 tablespoon Sweet pickle relish, drained
  • 2 tablespoons Raisins
  • 1 Egg, beaten
  • 1 tablespoon Butter, unsalted


  1. Remove the coating on the cheese and cut a 1-inch slice off the "top".
  2. Scoop out the interior of the cheese with a spoon leaving about 1/2 -inch sides and bottom.
  3. Place the shell and the top into the ice cold water.
  4. Allow to soak in the refrigerator an hour or two to firm the cheese.
  5. Grate 2 cups of the remaining cheese and reserve.
  6. Preheat oven to 350 degrees.
  7. In yet another heavy skillet, heat the olive oil to medium high.
  8. Add the onions, reduce heat, and cook for 5 minutes, stirring often.
  9. Add the chopped tomato, thyme, hot pepper sauce and salt and pepper to taste.
  10. Cook until liquid thoroughly evaporates.
  11. Add shrimp, stir around 1 minute and remove from heat.
  12. Remove cheese from ice water and drain upside down.
  13. Add crumbs, olives, relish, raisinis, and grated cheese to cooled filling. 
  14. Mix well.
  15. Stir in beaten egg and spoon stuffing into the cheese shell. 
  16. Top with lid.
  17. Butter a round baking dish just a little bigger than the stuffed cheese ball and place the cheese in the dish.
  18. Bake for about 30 minutes until filling is bubbly and top is browned. 
  19. It may be necessary to remove the lid if it begins to become too brown.
  20. You can return it when the stuffing is done.
  21. Serve hot right out of the baking dish.

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