Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1 Prepare the grill for medium-high heat cooking, approximately 400°F.
2 Combine blue cheese crumbles and ½ stick (4 tbsp.) room temperature unsalted butter in a small bowl and blend well. Store blue cheese butter at room temperature while preparing the crostini and buffalo shrimp.
3 Spray both sides of the sliced bread with canola cooking spray then grill until lightly browned on both sides. Remove and set aside. Grill the shrimp for 3–4 minutes per side until they turn pink and are cooked through.
4 Once the shrimp has cooked, place a small saucepan on the hot side of the grill and add the remaining butter (12 tbsp.) and hot sauce. Allow the buffalo sauce to warm for approximately 5 minutes. Add the shrimp and stir to coat the shrimp completely with the buffalo sauce.
5 To assemble the crostini, spread blue cheese butter on the topside of each toasted bread slice. Place 2 buffalo shrimp on each blue cheese buttered crostini and serve immediately or refrigerate until ready to eat.
Cooking for 6 people

Ingredients


  • blue cheese crumbles (preferably Salemville Smokehaus Blue)
    0.25 cup
  • unsalted butter (room temperature)
    16 tbsp.
  • Italian bread, ¼-inch thick
    6 slices
  • canola cooking spray
  • raw medium tail-on shrimp
    12
  • hot sauce (preferably Franks or Louisiana brand)
    0.75 cup

For safe meat preparation, reference the USDA website.


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