How to Make CRISPY SHRIMP AND POTATOES WITH BARBECUE RANCH #RSC Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
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
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.
by: pamelavachon
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