Spring Hill Ranchs Creamed Shrimp Food

POPCORN SHRIMP AND AVOCADO SUSHI AND CREAMY RANCH SAUCE #RSC

Popcorn Shrimp and Avocado Sushi and Creamy Ranch Sauce #RSC image

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

Ingredients

1 cup sushi rice, uncooked
1/3 cup lemon juice
2 tablespoons sugar
1/2 teaspoon salt
1/2 lb shrimp, cooked and without tail
2 tablespoons all-purpose flour
1 egg, beaten
2 tablespoons milk
1 teaspoon mayonnaise
2/3 cup breadcrumbs
1 avocado
1/4 cup Hidden Valley® Original Ranch® Dressing
1 teaspoon soy sauce
1 teaspoon parmesan cheese

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

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

Ingredients

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

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