roasted buffalo shrimp


I've been making a lot of soup and other 'girl food' of late and figured I'd add some more protein to tonight's dinner and make some shrimp.  Potentially more girl food but this recipe was simple and it came together quickly that I'll probably make it again.  It would be great as an appetizer as it literally only bakes for 5 minutes and can be served with some sour cream that has a bit of lemon juice in it.



I didn't marinate the shrimp for long at all but you definitely could- in fact you could throw them together and have it all prepped before your guests come.  All you'd need to do is bake them for 5 minutes and you're done!

Recipe thanks to and loosely adapted from Martha

{Ingredients You'll Need}

  • 2 tablespoons fresh lemon zest or about 2 teaspoons dried lemon rind
  • 2 garlic cloves, minced
  • 3/4 teaspoon celery seed
  • 2 1/2 teaspoons paprika
  • 1/4 teaspoon cayenne
  • 2 tablespoons honey
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 pounds large shrimp 
Preheat your oven to 450 and place a baking sheet in the oven while it preheats.  Combine the lemon zest or rind through oil and then toss in the shrimp.  Remove the hot pan, pour out the shrimp and bake for 5 minutes.  Done!

Serve with sour cream with a splash of lemon juice if you'd like!

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