Hey sweet friends! Last week, I made Martha Stewart's Roasted Buffalo Shrimp for dinner. And for a side, I made edamame. I wanted to add as much protein as I could to our dinner. We are trying to eat higher protein meals, with less fat.
This recipe has a great base to it, but I will say that there isn't enough heat for this recipe to be called "buffalo", if you get my drift. So I would up the cayenne pepper and maybe add some red pepper flakes (I like heat). Overall, the recipe is a great one, and I love the celery seeds in this recipe. Also, I didn't make the sauce, but I'm supplying the recipe for it for you to give it a try.
So enjoy this delicious recipe!
Roasted Buffalo Shrimp:
- Finely grated zest of 2 lemons (2 tablespoons), plus 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 3/4 teaspoon celery seeds
- 2 1/2 teaspoons sweet paprika
- 1/4 teaspoon cayenne pepper, or more to taste
- Coarse salt
- 2 tablespoons honey
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds large shrimp, peeled and deveined, tails intact
- 1 cup sour cream
- 1/4 cup pale-green celery leaves, finely chopped
Preheat oven to 450 degrees. Place 2 rimmed baking sheets in oven to heat. Stir together lemon zest, garlic, celery seeds, paprika, cayenne, 2 teaspoons salt, the honey, and oil in a large bowl. Add shrimp, and toss to coat well.
Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.
Meanwhile, make the dip: Stir together lemon juice, sour cream, celery leaves, and 1/4 teaspoon salt. Serve with cooked shrimp.
- Recipe: Martha Stewart website
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