Buffalo Shrimp Crostini with Blue Cheese Spread

Buffalo Shrimp Crostini with Blue Cheese Spread - A crowd-pleasing party bite that's a breeze to prepare! | foxeslovelemons.com

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.

Buffalo Shrimp Crostini with Blue Cheese Spread - A crowd-pleasing party bite that's a breeze to prepare! | foxeslovelemons.com

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.

Buffalo Shrimp Crostini with Blue Cheese Spread - A crowd-pleasing party bite that's a breeze to prepare! | foxeslovelemons.com

Do you have a great recipe that uses blue cheese? Salemville is inviting home chefs to enter their favorite recipe using Salemville® Amish Blue cheese for a chance to win 1 out of 9 cooking prizes. The amazing prizes include a Le Creuset® 6-piece Signature Cooking Set and Kitchen Aid® 5-Quart Artisan™ Stand Mixers! Enter the contest through the “How Do You Blue?” app on Salemville’s Facebook page or through their website: www.salemville.com.

Buffalo Shrimp Crostini with Blue Cheese Spread

Ingredients:


  • 1 baguette, sliced 1/4-inch thick (about 22 pieces)

  • Olive oil cooking spray

  • 8 ounces cream cheese, softened

  • 4 ounces Salemville Amish Blue Cheese Crumbles, plus additional for garnish, if desired

  • Juice of 1/2 lemon

  • Pinch of ground black pepper

  • 2 teaspoons olive oil

  • 22 (26-30 count) peeled and deveined shrimp, tails removed, patted dry

  • 1/4 cup buffalo sauce

  • 2 cups mixed greens


Directions:


  1. Preheat oven to 350 degrees F. Place baguette slices on rimmed baking pan and spray with cooking spray. Bake 8 to 10 minutes or until crisp, turning once.

  2. Meanwhile, use mixer to whip cream cheese, blue cheese, lemon juice and pepper until well combined and fluffy.

  3. Heat oil in large skillet over medium heat. Add shrimp and cook 4 to 6 minutes or until opaque and cooked through; stirring occasionally. Remove from heat and stir in buffalo sauce.

  4. Spread blue cheese mixture on crostini; divide mixed greens over crostini. Place 1 shrimp on each crostini and garnish with additional blue cheese, if desired. Serve immediately.


Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

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.

Share this post:Email this to someonePin on PinterestShare on FacebookTweet about this on TwitterShare on StumbleUponShare on RedditShare on Yummly