 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
A twist on Buffalo Wings. Martha Stewart Living, March 2012 Ingredients:
2 tablespoons lemon zest, fresh |
2 garlic cloves, minced |
3/4 teaspoon celery seed |
2 1/2 teaspoons sweet paprika |
1/4 teaspoon cayenne pepper (to taste) |
2 teaspoons coarse salt |
2 tablespoons honey |
1/4 cup extra virgin olive oil |
1 1/2 lbs large shrimp, peeled and deveined, tails intact |
1 cup sour cream |
2 tablespoons fresh lemon juice |
1/4 cup pale-green celery leaves, finely chopped |
1/4 teaspoon salt |
cucumber, spears celery stalks and fennel wedges (optional) |
Directions:
1. Preheat oven to 450 degrees.
2. Place 2 rimmed baking sheets in oven to heat.
3. Stir together lemon zest, garlic, celery seed, sweet paprika, cayenne pepper, salt, honey, and oil in a large bowl. Add shrimp, and toss to coat well.
4. Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.
5. Stir together sour cream, lemon juice, celery leaves and salt.
6. Optional:.
7. Serve shrimp and dip with cucumber spears, celery stalks, and fennel wedges.
|
|