Roasted Buffalo Shrimp from Martha Stewart Living

This novel twist on Buffalo wings is a terrific way to kick off a casual party. Serve the shrimp and dip with cucumber spears, celery stalks, and wedges of crunchy fennel.

Yield: 8 servings ( Serving Size: 5 shrimp )
Community Recipe from

Ingredients

  • 2 tablespoon(s) finely grated lemon zest
  • 2 tablespoon(s) fresh lemon juice
  • 2 clove(s) garlic minced
  • 3/4 teaspoon(s) celery seeds
  • 2 1/2 teaspoon(s) sweet paprika
  • 1/4 teaspoon(s) cayenne pepper (or more to taste)
  • coarse salt
  • 2 tablespoon(s) honey
  • 1/4 cup(s) extra-virgin olive oil
  • 1 1/2 pound(s) large shrimp peeled & deveined, tails intact
  • 1 cup(s) sour cream
  • 1/4 cup(s) pale-green celery leaves finely chopped

Preparation

  1. 1. 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.
  2. 2. Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.
  3. 3. Meanwhile, make the dip: Stir together lemon juice, sour cream, celery leaves and 1/4 teaspoon salt.
October 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Buffalo Shrimp from Martha Stewart Living Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy