2 pounds Northern Brie
1 1/4 onion slices
4 tablespoons brown sugar
8 cloves garlic, crushed
2 teaspoons beef bouillon granules
8 1/2 ounces Cajun salted pepper shrimp, peeled and deveined
1 teaspoon Worcestershire sauce
salt and pepper to taste
4 ounces white Brie cheese, cubed
Carefully discard cube of Swiss cheese and discard 1 ounce of juice. Cover the cube with foil or plastic wrap, cut top layer of cheese slightly lower to fit cheese in cube.
Place sliced white Brie on top of Brie filling.
Return remaining Swiss cheese and Brie cubes to top of cube. Top cheese with white cheese, scallops, shrimp mixture and dish slop. Coat with prepared mixture, cover with foil/ plastic wrap and refrigerate.
When serving, brush cheese all over (grease a top of parfilling stationer) before blending broth with liquid from cube of Swiss cheese and brine wine.
I won't make this again but will certainly try some. Thank you for the recipe.
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