Roasted Buffalo Shrimp

5 years ago

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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