Crispy Shrimp and Potatoes With Barbecue Ranch #RSC |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ready, Set, Cook! Hidden Valley Contest Entry. This is a riff on one of my favorite appetizers - fried shrimp and potatoes tossed in a barbecue ranch dressing make for great party snacks! I added long hot peppers for extra heat, but you can leave those out to your liking. Ingredients:
1/4 cup hidden valley® original ranch® dressing |
1 tablespoon mayonnaise |
2 tablespoons barbecue sauce (any variety) |
1 cup canola oil |
1 lb medium shrimp, raw, shelled and de-veined |
1 cup panko breadcrumbs |
1 tablespoon lemon zest (from one lemon) |
1 teaspoon salt, divided |
1/2 teaspoon fresh ground black pepper |
4 red potatoes, cut into disks |
2 long hot peppers, thinly sliced into rounds |
2 tablespoons chives, minced |
Directions:
1. In a small bowl combine Hidden Valley Ranch dressing, mayonnaise, and barbecue sauce. Stir to combine and set aside.
2. In a medium saucepan, heat canola oil over medium high heat.
3. In another bowl combine panko breadcrumbs, lemon zest, 1/2 tsp salt and pepper. Toss shrimp in breadcrumb mixture until thoroughly coated.
4. Test cooking oil by dropping a few breadcrumbs in the oil - they should sizzle without browning immediately.
5. Place potato slices in oil and cook until golden brown, about 3 minutes. Remove with slotted spoon to a paper towel-lined plate.
6. 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.
7. 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.
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