Horse Y Ranch Shrimp Salad Rsc Recipes

YUMMIER RANCH LAYER SALAD #RSC

Steps:

• Layer first 8 ingredients, one at a time, in a large glass bowl so you can see each layer.
• Mix the dressing ingredients together and pour evenly over the salad in the bowl.
• Add a layer of cheese, then a layer of bacon.
• Chill overnight.
• To serve using tongs go straight down into the salad to get all the layers.
• Optional:.
• Make in individual margarita glasses. I would shred the lettuces for ease for eating out of the glass. It`s a nice way to use leftover ingredients from the main salad as well. This way you can bring the trifle to a pot luck and have two for home. ;).

ZESTY SHRIMP SALAD ROLLS #RSC

Steps:

• In a small bowl combine shrimp, celery, and shallots. Set aside.
• In another small bowl, combine Greek yogurt, mayonnaise, lemon zest, hot pepper sauce, Hidden Valley Ranch Dips Mix, salt, and pepper. Stir to combine.
• Toss sauce mixture with shrimp mixture until thoroughly coated.
• Spread butter on insides of hot dog buns. Gently spread apart so buttered inside is exposed, and place under broiler for about 1 - 2 minutes until butter is melted and buns are golden brown.
• Divide lettuce leaves among buns and place shrimp mixture on top of lettuce leaves. Serve immediately.

CUBAN RANCH SHRIMP SALAD #RSC

Steps:

• 1. Combine dry ingredients of bread crumbs and grated coconut in a medium size bowl and set aside.
• 2. Beat two eggs inn a small bowl and set aside.
• 3. Pour Hidden Valley Ranch Dip Mix into small bowl.
• 4. Devein the shrimp.
• 5. Now starts the assembly line: For each shrimp, dip them into the egg wash, then into the Hidden Valley Ranch mix. Then dip again into the egg wash.
• 6. Finally coat the shrimp in the bread crumb mixture.
• 7. Heat Cooking oil and only deep fry the shrimp when the oil is quite hot until golden brown.
• 8. Combine greek yogurt, chives and a splash of lemon juice.
• 9. Serve the shrimp standing in a large dollop of yogurt mixture.
• garnish with avocado or lemon slices.

LEMONY-HERBED SHRIMP GYROS WITH RANCH-TZATZIKI #RSC

Steps:

• Whisk together 1/2 cup Hidden Valley Original Ranch Dressing, yogurt, lemon juice, and mint; if desired, in small bowl. Fold in cucumber. Refrigerate until needed.
• Whisk together remaining 1/2 cup Hidden Valley Original Ranch Dressing, olive oil, and lemon zest in large bowl. Fold in shrimp; turning to coat. Refrigerate 20 minutes.
• Preheat grill or broiler to high heat.
• Arrange shrimp on oiled grill rack or broiler pan. Grill or broil shrimp until just cooked through, 1-1/2 to 2 minutes per side.
• To serve, place a warmed pita bread on each serving plate and spread generously with Ranch Tzatziki sauce. Top each with spinach leaves, 1/6 of the shrimp, tomato, and onion. Sprinkle with feta cheese. Fold to enclose the filling and serve immediately.

MOM'S SHRIMP MACARONI SALAD

Steps:

• Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well.
• In a medium-size mixing bowl, combine onion, bell pepper, celery, mayonnaise, sweet pickle relish, ketchup, pickle juices, horseradish, hot pepper sauce, parsley, celery seed, chili powder, salt, black pepper and shrimp. Fold the macaroni into the mixture. Cover and chill at least 3 hours before serving.

RANCH CAESAR SALAD #RSC

Steps:

• mix the shallot + parmesan + butter + bread crumbs then spread evenly on a baking pan and oven bake 5 minutes @ 300 deg.
• set cool 10 minutes.
• pan fry each chicken piece for 3 minutes on medium heat per side with salt and pepper for taste.
• combine the romaine lettuce (1 inch square cuts) + yellow peppers julienne style cuts (¼ inch thin cuts) + ranch dressing + caesar dressing and toss evenly and gently for 10 seconds then placed onto plates.
• add cucumbers (8 slices then quartered, 8 piece per serving).
• add tomatos (quartered 2 tomatoes per serving).
• add avocado (diced into 12 chunks per avocado slice ¼ avocado each serving).
• bread crumbs placed on top.
• chicken is cut into ½ inch slices after cooking then placed on top.
• Serve.

LOBSTER AND SHRIMP RANCH FRITTATA #RSC

Steps:

• First prepare sauce by wisking milk into sour cream until smooth. Wisk in one half of Hidden Valley Ranch Mix, chives, lemon zest, and garlic powder. Stir in tomato. Set aside in refrigerator to use later.
• Next prepare egg mixture for frittata by beating eggs until smooth. Wisk in Half & Half, milk, the other half of Hidden Valley Ranch Mix, sumac, lemon zest, salt, and pepper. Set aside.
• In a 10" oven safe skillet melt 2 Tbsp butter over medium heat. Lightly sautee red potatos over medium high heat until lightly browned. If necessary add more butter or coconut oil to prevent sticking. Add shrimp and minced garlic to pan, and sautee until shrimp begins to turn pink. Salt lightly to taste. Then add Spinach to pan in order to wilt for about a minute or so. Next add egg mixture to pan while stirring. Stir in swiss and lobster. Keep stirring every minute or so to keep circulating raw egg to bottom of pan as it begins to set up. When mixture is still moist but setting up at the top, add layer of Parmesan to the top and pop under the broiler on high for 4 minutes (with the rack on the 2nd from highest position in oven) turning a quarter turn every minute. Cheese should be nicely bubbling and lightly browned on top.
• Pull from the oven and let cool for about 10 minute Sprinkle sauce on top (leaving the rest in a small bowl to serve with the Frittata). Sprinkle chives on top, and serve.