Roasted Buffalo Shrimp on Caesar Salad

Roasting shrimp is about the best way I know to cook them to get the most flavor and of course the best flavor is achieved when they're cooked with the shells on. That's about the only way last night's version could have been any better. I shelled them first because otherwise they'd be a little messy to eat on a salad. 

Another winner from Martha Stewart, I pretty well followed her recipe except for the dip part although I adjusted the seasoning to suit our tastes. The cleaned shrimp are coated in a flavorful blend of lemon rind and juice, garlic, celery seeds, paprika and lots of cayenne - double the amount called for in our case. Hey we're no whimps. Sweeted with honey and moistened with oil, they hit a heated sheet pan and cook for 5 minutes. 

I know you're thinking what's the sense of warming the oven up when the shrimp are only cooked for 5 minutes, but trust me the flavor is incomparable. Of course you could do 'em on the grill using the indirect method and achieve the same results. Shoulda' done that!

The shrimp are perfect on a bed of crisp romaine lettuce leaves drizzled with caesar dressing and lemon juice and garnished with grated cheese. Leave the Romaine leaves whole and you can eat 'em with your fingers... I mean who doesn't like doing that?  

Roasted Buffalo Shrimp on Caesar Salad (adapted from marthastewart.com)

1-1/2 pounds large shrimp, cleaned and deveined

Rind of 2 lemons, finely grated

Juice of 1 lemon

3 cloves garlic, minced

3/4 teaspoon celery seeds

2-1/2 teaspoons sweet paprika

1/2 to 1 teaspoon cayenne pepper (more or less to taste)

Coarse salt and freshly ground black pepper

2 tablespoons honey

1/4 cup olive oil

Dry shrimp well. In a large bowl combine lemon zest, lemon juice, garlic, celery seeds, paprika, cayenne, honey and olive oil. Mix with shrimp until well coated. Season with salt and coarse ground black pepper.

Place large sheet pan into oven and preheat to 450. When hot, spread shrimp on pan and roast for 5 minutes or until opaque and slightly browned on the bottom. (Don’t turn shrimp while they’re cooking – just ignore ‘em). Removed from oven and stir shrimp into sauce to coat.

1 head of romaine lettuce, broken into individual leaves, washed and dried

Freshly grated parmesan cheese

1 Lemon cut into wedges

Croutons

Caesar Dressing – purchased or home made

Arrange romaine leaves onto a chilled plate and sprinkle lightly with Caesar dressing and lemon juice. Top with roasted shrimp. Garnish with grated cheese and serve croutons on the side.

Makes 4 servings. 

A year ago - At The Beach

Comments

[Lea]

Sounds delish - and looks even better and from the sound of it - tasted even better than that! Winner!

[joanne]

Looks like the beach is calling your name! It should be double fun with Fin along!

[June]

Lea - it really is a great way to get the "buffalo" flavor and made for a great summer dinner.

Joanne - it'll be a blast. Can't wait to see how Finnigan reacts when his paws hit the beach.

[Pam]

I love roasted shrimp, it's so easy and so good!

[June]

I'm converted and never poach/boil them anymore either.

[Lorraine]

Lip smacking for sure! Like that you left the leaves whole so you can eat with your hands.

[June]

We learned that at the Parish because that's the way they do their steak salads. Somehow they just taste better as finger food.