Game Day Provisions 101: Cajun Shrimp Crostini

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Cajun Shrimp Crostini

Reserve a spot on your game day tailgating menu for a selection of elevated appetizers. Buffalo Chicken Crostini & Cajun Shrimp Crostini are ideal MVP’s with several components that may be prepared in advance. Look to these irresistible flavors when hosting guests in your home for a day of football games. If a festive dessert beckons, Triple Chocolate Football Cheesecake sails over the goal line for added style points. Learn how to make a warm appetizer football fanatics will love on game day & beyond.


rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCajun Shrimp Crostini
makes 10 servings

Run The Option

Substitute a variety of cheeses to change up the flavor from Parmesan to Gouda.

1 {8-oz} French batard, cut into 1/3-inch thick pieces
3/4 lb {26-31 count} fresh wild American shrimp, peeled & deveined
2 Tbsp butter
1/3 cup diced green bell pepper
2 scallions, sliced & coarsely chopped
2 garlic cloves, pressed
1 tsp Creole seasoning
1/2 {8-oz} package cream cheese, cut into 8 pieces
1 1/2 cups shredded Colby-Monterey Jack cheese
1 Tbsp hot sauce
Garnish: Parmesan cheese & fresh parsley

Preheat the oven to 425 degrees. Place the bread onto a lightly greased foil-lined half sheet pan. Coarsely chop the shrimp & set aside. Melt the butter in a small non-stick sauté pan over medium heat. Stir in the bell pepper & the scallions. Cook, stirring occasionally for 5 minutes. Add the garlic, the chopped shrimp & the Creole seasoning. Cook for an additional 5 minutes or just until the shrimp are no loner pink. Pour the warm shrimp mixture over the cream cheese in a large bowl. Combine until well blended & the cream cheese is slightly melted & smooth. Stir in the shredded cheese & the hot sauce. Spoon about 1 Tbsp of the shrimp mixture over each slice of bread. Bake for 10 to 12 minutes or until the cheese melts & the bread is just beginning to brown on the edges. Serve with warm with additional hot sauce. Garnish, if desired.

The Extra Point

Serve the crostini toasts with a garden salad in lieu of croutons.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK

{helpful advice}

How To Peel & Devein Shrimp

Preparing shrimp for a variety of recipe applications is simple. First start with the fresh, wild American shrimp then use it within a day or so. Follow these tips for peeling & divining them.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

When purchasing shrimp, the count is a range of how many to expect per pound. They will need to be peeled & deveined. Remove the shells leaving the tails intact. Cut a small slit down the back of the shrimp. Use the tip of the paring knife to remove the vein. Rinse under cool water.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining 101
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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