keshy Yena coe Cabaron

• 4 lb. Edam cheese
• 1½ lb. cooked shrimps, shelled
• 1

Peel the red wax covering from the cheese, cut a 1-inch slice from the top, hollow out and reserve for use as a lid. Scoop out the cheese, leaving a shell about ½ inch thick. Cover the shell and lid with cold water and soak for an hour. Grate the scooped out cheese and reserve