keshy Yena coe Cabaron

Stuffed Cheese with Shrimp Filling

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 4 lb. Edam cheese
  • 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