Roasted Buffalo Shrimp from Martha Stewart Living |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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. Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.
3. Meanwhile, make the dip: Stir together lemon juice, sour cream, celery leaves and 1/4 teaspoon salt.
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