Chewin'

the News

August 2008

Buffalo Shrimp

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Recipes:	1	2	3	4	5	6
Servings:	4	8	12	16	20	24
Ingredients:
Oil	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Lemon juice	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Minced garlic	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Paprika	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Dried oregano	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T	48 oz.
Celery seed	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Cayenne pepper	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Hot sauce (optional)	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Shrimp; cooked, peeled and deveined	1 lb.	2 lbs.	3 lbs.	4 lbs.	5 lbs.	6 lbs.

Assembly Directions:

Combine all marinade ingredients. Place the shrimp in freezer bags or containers. Pour marinade over shrimp.

Freezing Directions:

Seal label and freeze.

Serving Directions:

Thaw. Grill or pan fry shrimp 2 or 3 minutes until shrimp are hot. Do not overcook. Discard marinade.

Comments:

The shrimp is good with or with out the hot sauce. We use the one pound bags of frozen shrimp for this recipe. Just place them in a freezer bag and add the marinade.

A fun way to cook and present these is on bamboo skewers.
 

Nutritional Info: 

Oil from the marinade was not included in the nutritional analysis.
Per Serving: 133 Calories; 2g Fat (15.4% calories from fat); 23g Protein; 4g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 356mg Sodium.
Exchanges: 3 Lean Meat.
 

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