Spicy Ranch Shrimp Smashed Potatoes Bed Veggie Nest Rsc Food

SPICY RANCH DRESSING

Steps:

• Mince the garlic and then add 1/2 teaspoon kosher salt and mash with the edge of the knife until a paste is formed.
• Add this to a blender with the remaining ingredients. Puree and taste to adjust seasoning.
• Remove and place in a small bowl and refrigerate for 1 hour.

SHRIMP MASHED POTATOES

Steps:

• For the potatoes: Place the potatoes, 2 tablespoons of the butter, garlic and 1 tablespoon salt in a large saucepan. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Simmer until tender, 15 to 20 minutes. Remove the garlic cloves. Drain the potatoes in a colander. Place the potatoes back into the saucepan. Add the remaining 4 tablespoons butter and the half-and-half. Using a hand masher, mash the potatoes until smooth. Stir in the zest, chives, parsley, thyme, the remaining1 teaspoon salt and 1/2 teaspoon pepper. Keep warm over low heat.
• For the shrimp: In a medium nonstick skillet, heat the butter over medium-high heat. Add the shrimp and sprinkle with the salt and pepper. Cook until the shrimp are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside. When cool enough to handle, chop the shrimp into 1/2-inch pieces. Stir the shrimp and any pan juices into the potatoes.
• Transfer to a bowl and serve.

SHRIMP POTATO NESTS #RSC

Steps:

• In a large pan bring unpeeled potatoes to a boil. Reduce heat, cover and cook 20 minutes. Drain, let cool and refrigerate at least 1 hour.
• Meanwhile, pulse shrimp and lemon zest in a processor. Add yogurt and Hidden Valley packet, process til combined. Refrigerate until ready to serve.
• Preheat oven to 425 degrees.
• Grease mini muffin pan. In a medium bowl coarsely peel potatoes and grate. Gently toss in salt and pepper. Place a heaping tablespoon of potato in muffin pan, press against sides to form and allow som to extend over rims. Do not spread to thin. Bake about 25 mintues. Cool in pan about 10 mintues. Carefully remove and place on a baking sheet lined with paper towels. (This process can be made up to 4 hours ahead and left at room tempature.).
• Preheat oven to 375 degrees.
• Bake nests for 6-8 mintues. Transfer to a serving platter. Spoon a dollop of the shrimp mix into each nest and top with a tiny piece of shrimp. Sprinkle with parsley and serve.

GRILLED POTATOES & SHRIMP WITH SPINACH MOUSSE #RSC

Steps:

• Place the red potatoes in a medium sized saucepan filled with enough water to cover by 1 inch. Place pan over high heat and bring to a boil and allow them to par-boil for 10 minutes until almost fork tender. Dip the potatoes out to the water and allow them to drain in a colander and set aside to cool. Take the spinach and place it in the boiling water that the potatoes cooked in and blanch the spinach for 3 minutes. Drain and squeeze out as much water as possible. Set aside and allow it to cool enough to handle.
• Prepare the green onions by cutting the tender green bottoms of one diagonally on the bias to make thin elongated rings to be used as garnish and the remaining two onions by mincing finely using both the white bottoms and green tops.
• Chop the blanched spinach finely and add it to the yogurt in a medium sized mixing bowl along with ½ package Hidden Valley Original Ranch Dips Mix, ¼ cup Parmesan Cheese, lemon juice and mix until well blended with an electric mixer for about 1 minute. Fold in the black pepper, lemon zest and minced green onions. Mix until evenly blended. Place this Spinach Mousse in the refrigerator until ready to plate the appetizers.
• Cut the slightly cooled potatoes into thick rounds about 1/3 inch thick and dip this in the melted butter and then roll them in a bowl holding a mixture of ¼ cup Parmesan Cheese and ½ cup bread crumbs. Place the potatoes slices on a hot griddle and brown on each side for about 5 minutes. Remove to a plated lined with a paper towel.
• Season the raw shrimp with the reserved 1 Tablespoon of the Hidden Valley Original Ranch Dip Mix and freshly ground black pepper (about 2 twist). Place the seasoned shrimp on the hot griddle and cook for 6 minutes turning over at 3 minutes. Shrimp should be cooked through and nice and pinkish red in color.
• Cut the grape tomatoes almost completely in half using a paring knife. Slip a slice of chive in the curve of each grilled shrimp.
• When ready to serve, remove the yogurt-spinach mixture from the refrigerator. Take the grilled potatoes and put them on a serving platter and top with a heaping round teaspoon full of the Spinach Mousse. Top with a opened grape tomato and then crown each stack with one grilled shrimp with a inserted chive garnish. Serve and Enjoy!

CRISPY SHRIMP AND POTATOES WITH BARBECUE RANCH #RSC

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.