Friday, July 9, 2010

Buffalo Shrimp

3/4 cup oil
3/4 cup lemon juice
6 teaspoons minced garlic
6 teaspoons paprika
3 teaspoons dried oregano
1 1/2 teaspoons celery seeds
1 1/2 teaspoons cayenne pepper
6 tablespoons hot sauce (optional)
3 lbs shrimp, cooked peeled and deveined

TO FREEZE: Combine ingredients from oil through hot sauce (if using) to make marinade. Place shrimp in labeled freezer bag or container. Pour marinade over shrimp, seal, and freeze.

TO COOK: Thaw in refrigerator. You have several options for cooking: skewer shrimp and broil or grill; or simply panfry for a few minutes. You only need to heat these up, they are already cooked. Discard extra marinade.

OPTIONS: Use as an appy with ranch dip, add these to pasta (with blue cheese crumbles, YUM!), serve over rice, turn into tacos, endless really!

~recipe referenced from

1 comment:

  1. Awesome!!! I dipped the shrimp in ranch dressing and it was wonderful. Great buffalo sauce taste.