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
Martha and Me 
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.