Scorpion Tails Served With Cilantro Lime Ranch Sauce Food

QUICK CILANTRO LIME SAUCE (5 MINUTES!)

Steps:

• Chop the cilantro as finely as possible. Juice the lime.
• In a medium bowl, mix the cilantro and lime juice with the Greek yogurt, mayonnaise, sugar, garlic powder, onion powder, dill, salt and pepper. (Alternative: You can blend all ingredients using an immersion blender or in a food processor if you'd like a smooth, light green sauce.) Eat immediately or refrigerate until serving.

CILANTRO LIME RANCH DRESSING

Steps:

• Add the ingredients to your food processor or blender and blend on high until mostly smooth.
• Store for up to a week in a sealed container in your fridge.

CILANTRO LIME SAUCE

Steps:

• Add all ingredients to a high speed blender or food processor. Pulse until it's mostly smooth - you want to leave it just slightly chunky with visible small bits of cilantro.

CILANTRO LIME RANCH (MADE FROM SCRATCH)

Steps:

• Add all ingredients to a blender, and blend until smooth (about 20 seconds).
• Serving suggestions: serve with tortilla chips, over salads, with veggie slices, on tacos. The possibilities are endless!
• Refrigerate leftovers for up to a week.

SCORPION TAILS SERVED WITH CILANTRO-LIME RANCH SAUCE

Steps:

• 1)In a large mixing bowl,prepare the ranch dressing mix by placing all of the ingredients together in the bowl, and blend well using a hand mixer.Cover and refrigerate.(It is better if this item is made 4-6 hours ahead of time.) 2)Blanch bacon and set aside for later use. 3)Mix seasoning flour together in a bowl, and place in a baggie for later use. 4)Mix egg wash together in a seperate bowl and set aside for later use. 5)In a large pot, add vegetable oil 3" deep(1/2 of a bottle more or less), and heat oil to 350 degrees. 6)Flash fry the de-seeded jalapenos until they become limp(2-3 minutes), place on a towel and allow to cool.Turn off grease and set aside to use later. 7)After peppers are cool, slice along the outside and open peppers flat. 8)Butterfly shrimp and mold the jack cheese into the shrimp.Place one shrimp in each jalapeno, and roll the jalapeno around the shrimp and cheese. 9)Take one slice of bacon, and wrap it around the jalapeno and shrimp, making sure to cover as much of the jalapeno as possible, as tight as possible to ensure that the ingredients stay together.Place a toothpick in each shrimp if you so desire( they can be removed later) 10)Place the jalapeno/shrimp/bacons on a pan, and put in the freezer for 30-45 minutes( to firm them up and make easier to dip) 11)Remove scorpion tails from the freezer.Grabbing the shrimp by the tail, place in the egg wash, then transfer to the seasoned flour mix, tossing well to make sure the shrimp is well coated.Repeat steps until all shrimps are battered.Return the battered scorpion tails to the freezer for an additional 30 minutes. 12)Reheat oil to 350 degrees.Remove the scorpion tails from the freezer and fry until done(you can tell that the tails are done when cheese starts to ooze from the shrimp and the scorpion tails are golden brown.Remove from the oil and place on a towel to drain.Serve shrimps on a bed of leaf lettuce with the cilantro-lime dressing.