Gettin’ Hitched at the Ranch! American... #RSC |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 46 |
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Ready, Set, Cook! Hidden Valley Contest Entry. I love to take this dish along when going to any traditional, yet laid back gatherings such as Super Bowl parties, pot-luck dinners, showers and any other ...bring a covered dish event! It's such a unique blend of ingredients and people always say to me This is delicious...I taste a familiar seasoning, what is that? I just turn and whisper, It's a pack of Hidden Valley Ranch. :) Ingredients:
1 (1 ounce) package hidden valley original ranch seasoning mix |
1/2 lb medium shrimp (peeled and deveined) |
1 lb ground pork |
2 egg whites (whisked) |
2 tablespoons plain breadcrumbs |
2 (32 ounce) cartons low sodium chicken broth |
3 ounces plain greek yogurt |
1 teaspoon extra virgin olive oil |
1/2 cup spinach (thawed & drained) |
1/2 cup frozen corn (thawed & drained) |
1/4 cup shallot (chopped) |
1/2 cup fresh red pepper (chopped) |
1/4 teaspoon cayenne pepper |
salt and black pepper |
Directions:
1. In a large non-stick frying pan add olive oil and heat on medium-high. Add shallots, red pepper, corn, spinach, cayenne pepper, salt and pepper. Saute’ for approximately 3-4 minutes; add shrimp continuing to cook for an additional 5 minutes. Immediately remove from heat/pan, set aside.
2. In a large bowl, throughly hand mix ground pork, Hidden Valley Original Ranch Seasoning Mix, egg whites & bread crumbs. Hand roll the ground pork mixture into mini-meatball (approximately 3/4” in diameter) and set aside on a non-stick surface such as wax paper or a cookie sheet.
3. In a large sauce pan heat chicken broth to boil. Reduce heat, stir in Greek yogurt until well blended. Add mini-meatballs allowing to cook on medium heat until meat is no longer pink on the inside. Remove from heat. Stir in shrimp and vegetable mixture. Serve immediately.
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