Reviews (2) Add Rating & Review 81 Ratings 5 star values: 16 4 star values: 22 3 star values: 28 2 star values: 13 1 star values: 2 Martha Stewart Member Rating: Unrated 07/26/2012 This has become one of my two new go-to summer app recipes (the other being Black Bean & Pineapple Guac from Better Homes & Gardens). It's so easy and everybody loves it! But a couple of changes: since shrimp tends to come in 2- or 1-lb bags, I make 2 lbs, rather than 1 1/2, and just increase the spices by a bit (rounded rather than flat spoons). I find there is way too much dipping sauce even for 2 lbs. So I cut the sour cream in half. And I use light sour cream. Martha Stewart Member Rating: Unrated 03/07/2012 What an incredible recipe, it looked so good, I had to try it. This is a home run recipe, make it ASAP, you will not regret it. Thank you Martha
Back to Roasted Buffalo Shrimp All Reviews for Roasted Buffalo Shrimp - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Buffalo Shrimp Recipe Summary prep: 15 mins total: 15 mins Servings: 8 Yield: Makes about 40
Ingredients Ingredient Checklist 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
Gallery Roasted Buffalo Shrimp
Recipe Summary prep: 15 mins total: 15 mins Servings: 8 Yield: Makes about 40
Gallery
Roasted Buffalo Shrimp
Roasted Buffalo Shrimp
Roasted Buffalo Shrimp
Recipe Summary prep: 15 mins total: 15 mins Servings: 8 Yield: Makes about 40
Recipe Summary
prep: 15 mins total: 15 mins
Servings: 8 Yield: Makes about 40
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Servings: 8
Yield: Makes about 40
8
Makes about 40
Ingredients
Ingredients
- 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
Directions
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.
Reviews (2)
Add Rating & Review 81 Ratings 5 star values: 16 4 star values: 22 3 star values: 28 2 star values: 13 1 star values: 2
Martha Stewart Member Rating: Unrated 07/26/2012 This has become one of my two new go-to summer app recipes (the other being Black Bean & Pineapple Guac from Better Homes & Gardens). It's so easy and everybody loves it! But a couple of changes: since shrimp tends to come in 2- or 1-lb bags, I make 2 lbs, rather than 1 1/2, and just increase the spices by a bit (rounded rather than flat spoons). I find there is way too much dipping sauce even for 2 lbs. So I cut the sour cream in half. And I use light sour cream. Martha Stewart Member Rating: Unrated 03/07/2012 What an incredible recipe, it looked so good, I had to try it. This is a home run recipe, make it ASAP, you will not regret it. Thank you Martha
Reviews (2)
Add Rating & Review 81 Ratings 5 star values: 16 4 star values: 22 3 star values: 28 2 star values: 13 1 star values: 2
Add Rating & Review
81 Ratings 5 star values: 16 4 star values: 22 3 star values: 28 2 star values: 13 1 star values: 2
81 Ratings 5 star values: 16 4 star values: 22 3 star values: 28 2 star values: 13 1 star values: 2
81 Ratings 5 star values: 16 4 star values: 22 3 star values: 28 2 star values: 13 1 star values: 2
5 star values: 16 4 star values: 22 3 star values: 28 2 star values: 13 1 star values: 2
Martha Stewart Member Rating: Unrated 07/26/2012 This has become one of my two new go-to summer app recipes (the other being Black Bean & Pineapple Guac from Better Homes & Gardens). It's so easy and everybody loves it! But a couple of changes: since shrimp tends to come in 2- or 1-lb bags, I make 2 lbs, rather than 1 1/2, and just increase the spices by a bit (rounded rather than flat spoons). I find there is way too much dipping sauce even for 2 lbs. So I cut the sour cream in half. And I use light sour cream. Martha Stewart Member Rating: Unrated 03/07/2012 What an incredible recipe, it looked so good, I had to try it. This is a home run recipe, make it ASAP, you will not regret it. Thank you MarthaMartha Stewart Member
Rating: Unrated 07/26/2012
This has become one of my two new go-to summer app recipes (the other being Black Bean & Pineapple Guac from Better Homes & Gardens). It’s so easy and everybody loves it! But a couple of changes: since shrimp tends to come in 2- or 1-lb bags, I make 2 lbs, rather than 1 1/2, and just increase the spices by a bit (rounded rather than flat spoons). I find there is way too much dipping sauce even for 2 lbs. So I cut the sour cream in half. And I use light sour cream.
Rating: Unrated
Rating: Unrated 03/07/2012
What an incredible recipe, it looked so good, I had to try it. This is a home run recipe, make it ASAP, you will not regret it. Thank you Martha
All Reviews for Roasted Buffalo Shrimp
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Buffalo Shrimp
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
