POPCORN SHRIMP AND AVOCADO SUSHI AND CREAMY RANCH SAUCE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Popcorn shrimp and avocado on sushi rice which is seasoned with lemon juice instead of rice vinegar. For sauce, Hidden Valley Ranch dressing, soy suce and parmesan cheese. Easy to make because this is like a Scop Sushi. No need to shape or roll up.
Provided by Hidemi
Categories Rice
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- 1. Rinse the sushi rice several times in running water until water gets clear. Drain in a colander. Cook in a saucepan with a lid or rice cooker according to package directions.
- 2. While rice is cooking, make popcorn shrimp. Clean shrimp with running water, drain completely and sprinkle all-purpose flour (not listed) lightly. In a bowl, combine all-purpose flour, egg, milk and mayonnaise. Mix well. Dip each shrimp in the batter and coat with bread crumbs.
- 3. In a skillet, heat canola oil and deep-fry shrimp until golden browned and crisp. (350 degrees F) Drain on paper towel. Set aside.
- 4. Make sauce for sushi rice. In a small bowl, combine lemon juice, sugar and salt. Mix well.
- 5. When the rice is done, transfer to the medium bowl. Add the sauce for sushi and mix gently. Don't stir too much. Let cool.
- 6. Make sauce for topping. In a bowl, combine ranch dressing, soy sauce and parmesan cheese. Mix well.
- 7. Halve avocado, remove seed and slice each halved avocado thinly.
- 8. Place the sushi rice into 8x8 clear baking dish. Spread about 2/3 of ranch dressing sauce, arrange sliced avocadoes and put popcorn shrimp. Spread the rest of sauce on top.
Nutrition Facts : Calories 677.7, Fat 25.2, SaturatedFat 4.4, Cholesterol 166.2, Sodium 1380, Carbohydrate 90.6, Fiber 7.7, Sugar 11.7, Protein 22.7
POPCORN SHRIMP WITH CHILI-LIME DIPPING SAUCE
Steps:
- Dipping sauce:
- If using regular yogurt, place it in a strainer lined with a paper towel. Place the strainer over a bowl and allow to drain and thicken for 20 minutes.
- Combine the thickened or Greek yogurt, mayonnaise, lime juice, ancho chili powder and lime zest in a small bowl and mix well to incorporate. Set aside.
- Prepare the Shrimp:
- Place flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl and stir with a fork to incorporate. Place egg whites in another shallow bowl and beat lightly. Place cornmeal, 1/4 teaspoon salt and pepper in a third bowl and stir with a fork to incorporate. Toss the shrimp, a few at a time, in flour until well coated. Shake off excess flour, then dip in egg whites. Transfer to cornmeal mixture and toss to cover all sides. Reserve coated shrimp on a baking sheet or piece of parchment paper and repeat with remaining shrimp.
- Preheat broiler. Brush a large cookie sheet with the oil and heat the oiled sheet under broiler for 3 minutes. Remove from oven and quickly arrange shrimp in a single layer on the cookie sheet. Spray with cooking spray. Place shrimp under broiler and broil until crisp and browned, about 5 minutes.
- Serve shrimp with dipping sauce.
Nutrition Facts : Calories 210 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 90 milligrams, Sodium 360 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 15 grams
POPCORN SHRIMP POPCORN
Wasabi peas add heat to this crunchy, salty snack made with popcorn shrimp, fried ramen and freshly popped popcorn. If you prefer, swap a bag of microwave popcorn for the stovetop popcorn.
Provided by Food Network Kitchen
Time 30m
Yield 16 cups
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons of the oil in a large, heavy-bottomed pot over medium heat until shimmering and almost smoking. Carefully add the popcorn kernels to the pot. Cover the pot with the lid slightly ajar and heat, shaking periodically, until all the kernels have popped. Set the cooked popcorn aside.
- Meanwhile, soak the ramen noodles in warm water until softened, about 4 minutes. Separate the ramen noodles and pat dry. Heat the remaining 3 tablespoons oil in a large skillet over medium heat until shimmering and almost smoking, about 2 minutes. Spread about a third of the ramen noodles in an even layer in the skillet. Fry until the bottom side is crispy, about 3 minutes. Carefully flip the ramen noodles with a spatula and continue to cook until the other side is crispy, another 2 minutes. Transfer the crispy ramen noodles with a slotted spoon to drain on a paper towel-lined plate. Repeat this process 2 more times with the remaining ramen noodles. Break the crispy noodles into small pieces.
- In a large bowl, toss together the popcorn, ramen noodles, popcorn shrimp and wasabi peas. Season to taste with the flavor packets that came with the ramen noodles.
AVOCADO AND SHRIMP SUSHI
Cooking Light. Their comments: Using mashed avocado makes this California-style sushi easy to roll. Use precooked shrimp for an easy shortcut. Serve sushi with the typical accompaniments of wasabi, low-sodium soy sauce, and pickled ginger.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice according to package directions. Stir in vinegar; cover and cool to room temperature.
- Combine wasabi and avocado in a small bowl, and set aside. Combine cilantro and shrimp in another small bowl; toss well.
- Cut off top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you.
- Pat 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on one long end of nori. Spread 1 tablespoon avocado mixture over rice.
- Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori.
- Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll.
- Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, for 5 minutes.
- Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice mixture, avocado mixture, shrimp mixture, chives, and cucumber.
Nutrition Facts : Calories 322, Fat 5.7, SaturatedFat 0.9, Cholesterol 42.6, Sodium 44.6, Carbohydrate 55.9, Fiber 4.1, Sugar 0.2, Protein 10.7
BACON WRAPPED COCONUT QUICHE AND COCONUT POPCORN SHRIMP
I made coconut flavored quiche adding fresh corn to enhance more sweet flavor and wrapped with bacon so that it has sweet salty taste which enhances your appetite. To make it tastier and more fun to eat, I made popcorn shrimp adding more coconut and top with spicy cocktail sauce.
Provided by Hidemi
Categories Lunch/Snacks
Time 42m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees F. Grease bottom of a muffin baking pan with 6 cups with non-stick cooking spray. Put flour into a shallow plate. Beat 1 egg into a bowl. Put panko and cornmeal into another shallow plate and mix to combine.
- 2. Pat shrimp dry with paper towels and season with salt and black pepper.
- 3. Make filling. In a blender, put coconut milk and corn. Puree until almost smooth (some small texture is still remained for texture).Transfer the mixture into another bowl. Add 2 eggs and Parmesan cheese to the bowl and whisk to combine. Season with salt and black pepper.
- 4. Cook bacon in a non-stick skillet over medium heat until lightly browned flipping once. Drain on paper towels.
- 5. Place each bacon along sides of each muffin cup. Pour the filling into each cup evenly. Bake in the oven for 23-25 minutes or until center of the quiche is almost set.
- 6. In the meantime, make coconut popcorn shrimp. Peel, divined and remove tail from each shrimp and pat dry with paper towels .Dredge shrimp in flour, dip in the egg and coat with cornmeal mixture. In a deep skillet, heat coconut oil to medium high. Work in batches. Deep fry shrimp until cooked through and golden brown (add more oil from second batch if necessary). Drain on paper towels lined plate.
- 7. When the quiche is baked, remove the pan from the oven and put popcorn shrimp on each quiche (2 shrimp for each), return the pan into the oven and bake in the oven for another 2 minutes. Let rest on a rack for 5 minutes.
- 8. In the meantime, make cocktail sauce. In a small bowl, mix together ketchup, Worcestershire sauce, lemon juice, soy sauce and Tabasco.
- 9. To serve, remove each quiche from the pan and place on each serving plate. Drizzle the cocktail sauce over the popcorn shrimp. Sprinkle with coconut flakes over the top.
Nutrition Facts : Calories 383, Fat 33.8, SaturatedFat 25.7, Cholesterol 117.5, Sodium 416.3, Carbohydrate 13.8, Fiber 0.8, Sugar 3, Protein 9.2
PORK STUFFED POBLANOS WITH AVOCADO RANCH SAUCE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. These spicy chilies are cooled down by the avocado ranch sauce.
Provided by tambocos
Categories Weeknight
Time 55m
Yield 4 chilies, 4 serving(s)
Number Of Ingredients 25
Steps:
- Roast the poblano chiles over an open gas range or broil. Turn with tongs for even roasting, about 5 minutes each. Make sure you get the chiles blackened and blistered all over. Be careful not to overcook so they have shape to hold the stuffing when baking. Place poblanos in a sealed, gallon size plastic bag and cover with towel for about 15 minutes.
- Meanwhile, cook ground pork until slightly browed. Add cumin, cayenne, chili powder, salt, pepper, shallots, green onions, green chilies and corn. Cook for additional minute. Cool slightly.
- Preheat oven to 375 degrees. Mix the pork mixture with the rice. Add the HIDDEN VALLEY RANCH DRESSING and stir. Remove chilies from bag. Using a paring knife, gently rub the skin off of the flesh of each chile. Wipe the surface of the flesh with paper towels to remove the excess skin.
- Slit each poblano lenghtwise. Stuff the pork and rice mixture into poblanos. Lay chilies in a 3x5 dish. Bake for about 35 minutes. Sprinkle with additional Monterey Jack cheese and heat for another 3 to 5 minutes, until cheese is melted. Serve with avocado ranch sauce.
- For the sauce:.
- Mash the avocados and mix in the rest of ingredients. Blend with a stick blender until smooth.
Nutrition Facts : Calories 1252.5, Fat 93.6, SaturatedFat 25, Cholesterol 162.8, Sodium 1062.4, Carbohydrate 64.5, Fiber 14.9, Sugar 7.3, Protein 46.6
SHRIMP TACOS, AVOCADO CORN SALSA + CHIPOTLE RANCH SLAW #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. While traveling in Mexico with our 4 small children, we sampled many different types of tacos - it seemed that each Mexican city that we visited had its own special flavors and fillings. Our favorites were the shrimp tacos - sometimes spicy, sometimes sweet. We ate them topped with so many inventive salsas made from fruits like mango, pineapple or tomato to veggies like cucumbers or any of the infinite types of peppers available in Mexico, to the very simple shrimp tacos heaped with fresh herbs or avocado. Back home, I began toying with shrimp tacos and have served them dozens of ways. This version is a favorite among family and friends and is very adaptable and super easy to do for a crowd - that's always fun!
Provided by vbeaux
Categories Mexican
Time 40m
Yield 12 shrimp tacos, 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Make the Chipotle Ranch Dressing: Chop 1 clove garlic and 2 tbs shallots in the bowl of a food processor for a few seconds before adding a chipotle pepper and 1 tbs. adobo sauce from a can of chipotle peppers in adobo. Process for 30 seconds; add the Hidden Valley Original Ranch Dressing, Greek Yogurt, zest and juice of a lime and process until smooth. Turn out into a bowl and season with salt and pepper. Stir 2 tbs. snipped chives.
- Toss the shredded cabbage with the red onion and about ½ cup of the Chipotle Ranch Dressing. Season with Salt and Pepper. Set aside to wilt a little and develop flavor while you prepare the rest of the dish.
- In another bowl, combine the corn, avocado, red and jalapeno peppers, cilantro, zest and juice of one lime, 2 tbs minced shallots and a tablespoon of fresh chives. Season with Salt and Pepper.
- Heat the oil in a sauce pan over medium high heat and cook 3 tbs. shallots for a minute or two before adding the sliced garlic, cook for 30 seconds before adding the shrimp. Cook until the shrimp are pink, curled and cooked through. Remove from heat and toss shrimp mixture with ¼ Cup of the Chipotle Ranch Dressing and 2 tbs chives.
- Heat the tortillas by laying them directly in the grate of a gas burner and turning every 20 seconds or so until soft and heated and showing some char marks.
- To serve, spoon some shrimp onto a tortilla, top with a few spoons of the Corn and Avocado Salsa and a few spoons of the slaw. Slaw. Drizzle with some more Chipotle Ranch Dressing and garnish with fresh chives and cilantro.
Nutrition Facts : Calories 1208.2, Fat 55.5, SaturatedFat 9.8, Cholesterol 158.1, Sodium 2488.6, Carbohydrate 143.3, Fiber 13.9, Sugar 8.2, Protein 38.4
SHRIMP TACOS, CHIPOTLE RANCH SAUCE AND CORN SALSA #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I enjoy this recipe because not only is it refreshing and delicious, but it's healthy too.
Provided by bostonscone_11005757
Categories Mexican
Time 14m
Yield 2 Tacos, 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the shrimp in a skillet on medium-high heat with lemon juice and salt until cooked through. Set aside.
- Mix together cilantro, ranch dressing, chipotle pepper, and Greek yogurt in a blender or food processor until smooth.
- Toss together corn, tomato, and onion and season with salt.
- Warm the tortillas. Place shrimp in the tortillas. Drizzle the chipotle ranch sauce on top of the shrimp. Place shredded cabbage on the shrimp and top with the corn salsa.
Nutrition Facts : Calories 82, Fat 1, SaturatedFat 0.2, Sodium 18.6, Carbohydrate 17.4, Fiber 3, Sugar 2.5, Protein 2.5
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