1lb of 28-32 count shrimp
A French Baguette cut into fourteen 1/3" slices
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!)
Edited by AVB, 22 July 2011 - 06:43 AM.