Best Ranch Dusted Shrimp On Crisped Cheese Shells Rsc Recipes

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RANCH DUSTED SHRIMP ON CRISPED CHEESE SHELLS #RSC



Ranch Dusted Shrimp on Crisped Cheese Shells #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This recipe is a combination of about 4 different dishes. It combines crunchy ranch fried shrimp, creamy chive ranch sauce, avocados and shallots all together on a taco shell made completely out of crispy provolone cheese. Wowza, this is a must try recipe.

Provided by turbotrixie

Categories     Mexican

Time 40m

Yield 8 Tacos, 4 serving(s)

Number Of Ingredients 14

1 ounce Hidden Valley Original Ranch Dips Mix
6 ounces plain Greek yogurt
2 tablespoons minced chives
1 minced garlic clove
1/2 lemon, juice and zest of
32 medium shrimp, shelled and deveined or 1 lb medium shrimp
1/2 teaspoon coarse kosher salt
3/4 cup breadcrumbs or 3/4 cup panko breadcrumbs
1 large egg, beaten
16 slices round provolone cheese (ultra thin slices)
vegetable oil (for frying)
2 avocados, sliced lengthwise in 1/4 inch slices
1/4 cup minced shallot
taco sauce, for serving (optional)

Steps:

  • In a bowl combine 1 tablespoon of dip mix, greek yogurt, minced chives, minced garlic, lemon juice and lemon zest. Refrigerate until ready to use.
  • Dry shrimp with paper towels and sprinkle with salt. Combine the bread crumbs with the remaining dip mix. Put the beaten egg and bread crumbs mixture in separate bowls. Dip the shrimp in the egg, then dredge in the bread crumbs; transfer to a baking sheet and refrigerate for 10 minutes.
  • Meanwhile lay 2 provolone cheese slices on a piece of parchment paper, overlapping by half. Microwave for approximately 55 seconds. They will look bubbly and browned when done. Remove from microwave and using the parchment paper fold up the cheese to form a flat bottom taco shell. Hold this shape for about 5 seconds, set aside, whipe any oil from parchment paper and continue forming 7 more shells using remaining cheese slices.
  • Preheat oven to 350 degrees F. In a large saucepan, heat 1 inch of vegetable oil to 350 degrees F. Fry shrimp in batches, until browned and crisp, about 2 minutes. Transfer shrimp to baking sheet. When all shrimp have been fried, transfer them to the oven and bake until heated through, about 2 minutes.
  • To assemble your tacos. Place a little dip sauce on bottom of cheese shell. Arrange 4 shrimp, 1/8 of the avocado slices, some chopped shallots, drizzle with dip sauce and garnish with cilantro and optional taco sauce.

Nutrition Facts : Calories 661.9, Fat 46.9, SaturatedFat 21.9, Cholesterol 123.8, Sodium 1373.6, Carbohydrate 28, Fiber 7.7, Sugar 2.8, Protein 35.3

CRISPY SHRIMP AND POTATOES WITH BARBECUE RANCH #RSC



Crispy Shrimp and Potatoes With Barbecue Ranch #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This is a riff on one of my favorite appetizers - fried shrimp and potatoes tossed in a barbecue ranch dressing make for great party snacks! I added long hot peppers for extra heat, but you can leave those out to your liking.

Provided by pamelavachon

Categories     Weeknight

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup Hidden Valley® Original Ranch® Dressing
1 tablespoon mayonnaise
2 tablespoons barbecue sauce (any variety)
1 cup canola oil
1 lb medium shrimp, raw, shelled and de-veined
1 cup panko breadcrumbs
1 tablespoon lemon zest (from one lemon)
1 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper
4 red potatoes, cut into disks
2 long hot peppers, thinly sliced into rounds
2 tablespoons chives, minced

Steps:

  • In a small bowl combine Hidden Valley Ranch dressing, mayonnaise, and barbecue sauce. Stir to combine and set aside.
  • In a medium saucepan, heat canola oil over medium high heat.
  • In another bowl combine panko breadcrumbs, lemon zest, 1/2 tsp salt and pepper. Toss shrimp in breadcrumb mixture until thoroughly coated.
  • Test cooking oil by dropping a few breadcrumbs in the oil - they should sizzle without browning immediately.
  • Place potato slices in oil and cook until golden brown, about 3 minutes. Remove with slotted spoon to a paper towel-lined plate.
  • Working in 2 or 3 batches, cook shrimp and long hot pepper slices together until shrimp turn pink and coating is golden brown, about 2 minutes each batch. Remove with slotted spoon to same paper towel-lined plate as potatoes and allow to drain. Sprinkle with remaining 1/2 tsp of salt.
  • Place shrimp, potatoes, and peppers in a bowl and toss with barbecue ranch sauce until thoroughly coated. Transfer to a plate and garnish with minced chives. Serve immediately.

Nutrition Facts : Calories 927.3, Fat 66.4, SaturatedFat 5.9, Cholesterol 149.2, Sodium 1716.3, Carbohydrate 61.5, Fiber 5.6, Sugar 8.2, Protein 23.8

CREAMY RANCH GRITS AND SHRIMP #RSC



Creamy Ranch Grits and Shrimp #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. My love for shrimp and grits runs deep and this recipe by far is my favorite. The first night I made this dish, my husband requested it again 3 nights later. It is comfort food stepped up a notch.

Provided by lcmcallister

Categories     Weeknight

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons salt
1 cup quick-cooking grits (not instant)
1 1/4 cups half-and-half
2 tablespoons butter
1/2 cup Hidden Valley® Original Ranch® Dressing
1 cup grated white cheddar cheese
1/4 cup fresh chives, chopped
4 tablespoons olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
20 large shrimp, shelled and deveined
salt & freshly ground black pepper
4 cups Baby Spinach
1 lemon, juice and zest of

Steps:

  • Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium low, cover and continue cooking until the grits are soft and thickened in consistency (about 20-25 minutes). Stir occasionally. Off the heat, stir in Ranch dressing, cheddar cheese and chives. Cover until ready to use.
  • In a large skillet, add olive oil and heat on high. Add shallots, garlic, and stir. Season the shrimp with salt and pepper. Add shrimp to pan and cook for about 2 minutes on each side. (Monitor closely because the garlic and shallots will burn quickly while on high heat. Adjust heat slightly if needed). Remove shrimp to plate. Add spinach, lemon, and zest to pan in this order. Stir well to coat with remaining oil and goodies left in the pan. Cook just until wilted about 2-3 minutes. Add salt and pepper if needed.
  • Divide grits among 4 shallow bowls, top with spinach and then shrimp. Serve while hot.
  • Serves 4.

Nutrition Facts : Calories 732.6, Fat 55.3, SaturatedFat 20.4, Cholesterol 125.6, Sodium 1973.4, Carbohydrate 41.2, Fiber 1.6, Sugar 1.8, Protein 19.7

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