Do you peel and devein your own shrimp, or buy them already shelled, cleaned and ready-to-use? I must admit that I generally go the convienence route here. About 50% of my Butchery class in culinary school was peeling and deveining shrimp, and I got kind of worn out with that task during my time there.
It wasn’t that it’s a particularly complicated or difficult task, it’s just that the Butchery class was in charge of cutting and preparing all of the meat and seafood for all of the classes in the school, and the school went through a lot of shrimp. So, I was assigned that lovely task pretty much every single day. Peel, devein, complain, repeat.
So now, I generally opt for the lazy-man’s route at home, and buy it ready-to-cook. However, when I was sent a 5-pound bag of beautiful, HUGE shrimp for the Shrimp Showdown, they were shell-on. Luckily, it also came with a sweet shrimp cleaning tool, which I’ve become very close friends with over the past few months. I vowed to use up all 5 pounds of that shrimp before it got all freezer-burned and gross, and by golly, I did! I was a peeling and deveining maniac for a few months there, and I’m a better person for it. I guess.
“When in doubt, make crostini” should definitely be one of my life’s mottos. When using up the last few shrimp in the freezer, it’s definitely a good time to make buffalo shrimp crostini. I toasted up some bread slices and topped them with greens and a quick 4-ingredient spread made with Salemville Amish Blue Cheese. Then, I gently sauteed the shrimp and finished them with buffalo sauce and perched those on top.
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Buffalo Shrimp Crostini with Blue Cheese Spread
Disclaimer: This post is part of a relationship I have with Saputo Specialty Cheese for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.