Blue Shrimp Appetizer

[AVB]

Another in a continuing series of blue cheese fixes for the discriminating gastronome.

You'll need

1lb of 28-32 count shrimp
A French Baguette cut into fourteen 1/3" slices
Unsalted butter
Olive Oil
6oz Blue cheese at room temperature
Fresh Rosemary (optional)

In a large saucepan bring water to boil. Add shrimp and cook about 2 minutes or until just pink. Drain and cool and then peel and de-vein shrimp. Let stand for one hour at room temperature.
Melt 3oz of butter and 3TBS of oil in a large skillet. Brown both sides of bread (about 2 minutes a side). Put on cookie sheet and let cool for about 30 minutes.
Preheat oven broiler
Put 2 shrimp on each piece of bread, spread some blue cheese over them.
Place cookie sheet so that shrimp are 4" from the heating element.
Heat only long enough for cheese to melt
Sprinkle Rosemary over cheese if desired.

Makes 14 appetizers (duh!)

Enjoy

 

[souldog]

Spelled appetizer wrong in the thread title, then right in the post!

 

[ironpeddler]

Spelled appetizer wrong in the thread title, then right in the post!

Tough room....

 

[AVB]

This from somebody who eats dognuts all the time.







Oh, did I spell that wrong too?

 

[ironpeddler]

This from somebody who eats dognuts all the time.







Oh, did I spell that wrong too?

I almost had scotch come out of my nose when I read that... :laugh:


PS: just went food shopping today and bought the shrimp and blue cheese...I'll get the bread in the morning and make them tomorrow as apps before a BBQ.

 

[AVB]

LMK what you and your guests think of them.

 

[souldog]

This from somebody who eats dognuts all the time.







Oh, did I spell that wrong too?

Hey man, they're considered delicacies in Africa!! :laugh: Nice recipe Ray.

 

[ironpeddler]

LMK what you and your guests think of them.

Sorry, I forgot all about this question until I was cruising the food forum this morning.


Ray, feel free to critique my technique in the name of better taste!

Started with the garlic, I used a combo of sliced and pressed for the toast...

In the pan they went...

The toast was nicely browned and ready for the shrimp....and before you comment, we love garlic, lots of garlic, roasted especially!

On go the shrimp (that I threw in some hot shrimp stock for about a minute) with a sprinkle of blu cheese before putting them under the broiler...

Done...

Thanks Ray, everyone freaked on them...hardly any made it to a serving platter because they grabbed them right off the cookie sheet!

 

[AVB]

The only thing I do differently is slice the garlic thinner but that is just a personal choice. Looks as good as any I've done and now I'm hungry