Spring Hill Ranchs Creamed Shrimp Food

POPCORN SHRIMP AND AVOCADO SUSHI AND CREAMY RANCH SAUCE #RSC

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.

RANCH DUSTED SHRIMP ON CRISPED CHEESE SHELLS #RSC

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.