Martha Mondays: Roasted Buffalo Shrimp
Posted by in Food
I chose this week’s recipe from March Living (recipe posted in the comments here). And I ended up throwing the entire thing out. Sigh. It was a very simple recipe to make – toss the shrimp with the seasonings and roast, then serve with the sour cream sauce. I thought it was going to be fantastic. It was so hot not a single person at the table (include asbestos-mouthed Mr. MarthaAndMe and DudeMartha) could eat it. If it wasn’t so dang spicy, I think it would have been great. I would leave out the cayenne next time. And just for the record, this did not taste like Buffalo wings, which have a butter and hot sauce coating on them. Yes, these were spicy, but not with a Buffalo wing kind of flavor. Oh well.
Here’s the schedule for the coming weeks:
3/5 Elizabeth March Design
3/12 Megan’s Cookin’
3/19 I need to skip this week
3/26 Sassy Suppers
4/2 Perfecting Pru
4/9 and 4/16 I need to skip these dates
4/23 Tiny Skillet
4/30 Sweet Almond Tree
5/7 MarthaAndMe
You can follow any comment to this entry through the RSS 2.0 Both comments and pings are currently closed.
I’m thinking I would have been tempted to rinse that shrimp before pitching it. You really don’t think it could have been salvaged?
I just used a pinch of cayenne so mine weren’t very spicy. I thought they were pretty good. But neither of my kids liked it. Oh well.
http://sassysuppers.blogspot.com/2012/02/martha-monday-roasted-buffalo-shrimp.html
What a shame. I didn’t make these due to my hate of shrimps/prawns but I’m sorry that these weren’t nice!
It soaked in the marinade for a while. No one wanted to even try it was so awful.
I never use cayenne when it calls for it, I usually find a different chili to use instead (my husband is a whimp when if comes to spicy food) I didn’t make this either because of my dislike for shrimp. Sometimes I will use scallops instead, but this one already had two strikes…:)
Sorry you had to toss it out,
it might of been better if you use Buffalo wing sauce instead 
In the recipe linked to above, there is an error in the amount of cayenne pepper. The original recipe in the March 2012 MSL magazine calls for “1/4 (one-quarter) teaspoon cayenne pepper, or more to taste.”
Could that have been the reason for the excess heat?
Thanks Margie. I corrected that. I cooked from the magazine and only used 1/4 tsp. It was just too hot.