I may have mentioned in the past that I’m a bit of a Gordon Ramsay fan. Just a bit. Seriously, he’s the one celebrity I hope I never meet just because I know how epically I would embarrass myself in his presence. I’m a dork along with a geek and a nerd, I know {and yes, they all have separate meanings!}. When I found out that Hell’s Kitchen was featuring a two hour premiere, there was no stopping me – I had to throw it on the DVR and subject my husband to it when he got home from work. Okay, he doesn’t really mind all that much, but there is a lot of drama on that show, and we usually end it by threatening to hunt down and kill at least two of the contestants, so he deserves props for patience.
We don’t do TV nights too often, but when we do {cue the Most Interesting Man in the World background music}, we have some pretty epic TV food. One of my favorite things to serve for a TV night, be it for football, basketball, MasterChef, or Hell’s Kitchen, is spicy buffalo shrimp. The premise is pretty simple – take the general idea behind buffalo chicken wings and apply it instead to some succulent shrimp. There’s an unexpected tang of lemon in there, there’s the sweetness of the shrimp, and there’s a nice tangy spice to it all that makes you keep coming back for more. And that’s not a bad thing, since shrimp are more calorie friendly than chicken wings. Okay, the dip isn’t, but bear with me here. Buffalo shrimp. They’re easy, they’re calorie friendly, you can eat them with your fingers, and they’re delicious.
Oh, this isn’t the only recipe you’re getting this week, either – I’ve got a special treat lined up for you tomorrow, so stay tuned! 
Spicy Buffalo Shrimp
What you’ll need:
- 2 cloves garlic, minced
- 2 1/2 tsp sweet paprika
- 1 tsp salt
- 2 tsp celery seeds
- 1/4 tsp red pepper flakes
- 2 tbsp honey
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 1/2 pounds large shrimp
- 1 cup sour cream
- 2 tsp parsley
- 2 {more} tsp celery seeds
- 1 tsp garlic powder
How to make it:
- Preheat your oven to 450F and set out a baking sheet.
- Mince the garlic and mix with the paprika, cayenne, first 2 tsp of celery seed, salt, honey, lemon juice, and olive oil in a large bowl.
- Pour the shrimp into the bowl and toss to get them coated in the mixture.
- Spread the shrimp out in a single layer on the baking sheet.
- Roast the shrimp for about 5-7 minutes. They should be slightly browned before you take them out. You don’t need to flip them.
- Mix the sour cream, second 2 tsp of celery seeds, parsley, and garlic powder together to form the dip.
- Serve hot along with celery stalks or other cool vegetable.
