Popcorn Shrimp And Avocado Sushi And Creamy Ranch Sauce Rsc Recipes

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CEVICHE STYLE SHRIMP AND AVOCADO TACOS



Ceviche Style Shrimp and Avocado Tacos image

Saw this in my Cooking Light Magazine this month...ran out and bought a couple of avocados! We loved this!

Provided by katie in the UP

Categories     Mexican

Time 30m

Yield 2 Really hungry adults!!

Number Of Ingredients 10

3 limes
1 cup tomatoes, seeded and chopped
1 cup avocado, diced and peeled
1/2 cup cilantro, chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1 lb cooked shrimp, peeled med. in size
1 jalapeno, chopped very fine (my own addition)
1 garlic clove, chopped very fine (another addition that I added)
12 corn tortillas

Steps:

  • Finely grate rind from limes to measure 1 tbls; juice limes to measure 1/4 cup.
  • Place rind and juice in a large bowl.
  • Add tomato and remaining ingredients this is where I also added a jalapeno -- chopped really fine! (except tortillas); toss well to combine.
  • Cover and chill for 15 minutes, stirring occasionally.
  • Heat tortillas (I sprayed grill with non stick spray -- and grill tortillas).
  • Once again -- recipe says it will feed 6 -- embarrassed to say -- it didn't!
  • ****UPDATE****.
  • I really enjoyed this mixture on a bed of lettuce! Made a great salad!

Nutrition Facts : Calories 755.9, Fat 19.4, SaturatedFat 2.7, Cholesterol 478.3, Sodium 3097.5, Carbohydrate 89.5, Fiber 18.4, Sugar 6.2, Protein 63.1

BAKED POPCORN SHRIMP



Baked Popcorn Shrimp image

My girlfriend laughs at me but I can't stand the smell of fried foods. So this is a way I can fix my shrimp and not have the smell from the deep frier.

Provided by Charlotte J

Categories     Healthy

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

1 large egg
2 tablespoons fat-free half-and-half
1/3 cup seasoned bread crumbs
1/3 cup grated parmesan cheese
1/4 teaspoon cayenne pepper
1 lb peeled deveined medium shrimp

Steps:

  • Preheat oven to 350 degrees.
  • In a small bowl, whisk together the egg and half-and-half.
  • In a separate small bowl, combine the bread crumbs, cheese and pepper.
  • Dip each shrimp in egg mixture and then coat with bread crumb mixture.
  • Place on a foil-lined baking sheet.
  • Discard leftover egg mixture and bread crumb mixture.
  • Bake shrimp for 7 to 9 minutes or until shrimp are pink and no longer translucent.

Nutrition Facts : Calories 177.6, Fat 5.4, SaturatedFat 2.2, Cholesterol 197.6, Sodium 975.2, Carbohydrate 9.1, Fiber 0.5, Sugar 1.1, Protein 21.9

BACON WRAPPED COCONUT QUICHE AND COCONUT POPCORN SHRIMP



Bacon Wrapped Coconut Quiche and Coconut Popcorn Shrimp image

I made coconut flavored quiche adding fresh corn to enhance more sweet flavor and wrapped with bacon so that it has sweet salty taste which enhances your appetite. To make it tastier and more fun to eat, I made popcorn shrimp adding more coconut and top with spicy cocktail sauce.

Provided by Hidemi

Categories     Lunch/Snacks

Time 42m

Yield 6 serving(s)

Number Of Ingredients 17

1 cup coconut milk
2 large eggs
1/2 cup fresh corn kernels, cooked
2 tablespoons parmesan cheese, grated
6 slices bacon
12 raw large shrimp
1/4-1/3 cup all-purpose flour (for coating shrimp)
1 large egg
2 tablespoons yellow cornmeal
2 tablespoons panko breadcrumbs
1/2 cup coconut oil
1 tablespoon unsweetened flaked coconut, toasted
3 tablespoons tomato ketchup
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon lemon juice
1 1/2 teaspoons soy sauce
3/4 teaspoon Tabasco sauce

Steps:

  • 1. Preheat oven to 350 degrees F. Grease bottom of a muffin baking pan with 6 cups with non-stick cooking spray. Put flour into a shallow plate. Beat 1 egg into a bowl. Put panko and cornmeal into another shallow plate and mix to combine.
  • 2. Pat shrimp dry with paper towels and season with salt and black pepper.
  • 3. Make filling. In a blender, put coconut milk and corn. Puree until almost smooth (some small texture is still remained for texture).Transfer the mixture into another bowl. Add 2 eggs and Parmesan cheese to the bowl and whisk to combine. Season with salt and black pepper.
  • 4. Cook bacon in a non-stick skillet over medium heat until lightly browned flipping once. Drain on paper towels.
  • 5. Place each bacon along sides of each muffin cup. Pour the filling into each cup evenly. Bake in the oven for 23-25 minutes or until center of the quiche is almost set.
  • 6. In the meantime, make coconut popcorn shrimp. Peel, divined and remove tail from each shrimp and pat dry with paper towels .Dredge shrimp in flour, dip in the egg and coat with cornmeal mixture. In a deep skillet, heat coconut oil to medium high. Work in batches. Deep fry shrimp until cooked through and golden brown (add more oil from second batch if necessary). Drain on paper towels lined plate.
  • 7. When the quiche is baked, remove the pan from the oven and put popcorn shrimp on each quiche (2 shrimp for each), return the pan into the oven and bake in the oven for another 2 minutes. Let rest on a rack for 5 minutes.
  • 8. In the meantime, make cocktail sauce. In a small bowl, mix together ketchup, Worcestershire sauce, lemon juice, soy sauce and Tabasco.
  • 9. To serve, remove each quiche from the pan and place on each serving plate. Drizzle the cocktail sauce over the popcorn shrimp. Sprinkle with coconut flakes over the top.

Nutrition Facts : Calories 383, Fat 33.8, SaturatedFat 25.7, Cholesterol 117.5, Sodium 416.3, Carbohydrate 13.8, Fiber 0.8, Sugar 3, Protein 9.2

PORK STUFFED POBLANOS WITH AVOCADO RANCH SAUCE #RSC



Pork Stuffed Poblanos With Avocado Ranch Sauce #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. These spicy chilies are cooled down by the avocado ranch sauce.

Provided by tambocos

Categories     Weeknight

Time 55m

Yield 4 chilies, 4 serving(s)

Number Of Ingredients 25

1 1/2 lbs ground pork
4 poblano peppers
2 tablespoons ground cumin
1 tablespoon cayenne pepper
1 tablespoon chili powder
salt, to taste
1 tablespoon ground black pepper
2 shallots, minced
1/2 cup chopped green onion
1 (4 1/2 ounce) can green chilies
1/2 cup frozen corn, thawed
1 1/2 cups cooked rice
3/4 cup Hidden Valley® Original Ranch® Dressing
1/4 cup parmesan cheese
1/2 cup monterey jack cheese, plus additional for topping
1/2 cup plain fat free Greek yogurt
2 ripe avocados, seeded with flesh removed
2 teaspoons garlic powder
3 tablespoons chopped cilantro
2 tablespoons lemon juice
1/4 teaspoon ground cumin
1/3 cup Hidden Valley® Original Ranch® Dressing
1/8 teaspoon ground black pepper
1/4 teaspoon cayenne
salt

Steps:

  • Roast the poblano chiles over an open gas range or broil. Turn with tongs for even roasting, about 5 minutes each. Make sure you get the chiles blackened and blistered all over. Be careful not to overcook so they have shape to hold the stuffing when baking. Place poblanos in a sealed, gallon size plastic bag and cover with towel for about 15 minutes.
  • Meanwhile, cook ground pork until slightly browed. Add cumin, cayenne, chili powder, salt, pepper, shallots, green onions, green chilies and corn. Cook for additional minute. Cool slightly.
  • Preheat oven to 375 degrees. Mix the pork mixture with the rice. Add the HIDDEN VALLEY RANCH DRESSING and stir. Remove chilies from bag. Using a paring knife, gently rub the skin off of the flesh of each chile. Wipe the surface of the flesh with paper towels to remove the excess skin.
  • Slit each poblano lenghtwise. Stuff the pork and rice mixture into poblanos. Lay chilies in a 3x5 dish. Bake for about 35 minutes. Sprinkle with additional Monterey Jack cheese and heat for another 3 to 5 minutes, until cheese is melted. Serve with avocado ranch sauce.
  • For the sauce:.
  • Mash the avocados and mix in the rest of ingredients. Blend with a stick blender until smooth.

Nutrition Facts : Calories 1252.5, Fat 93.6, SaturatedFat 25, Cholesterol 162.8, Sodium 1062.4, Carbohydrate 64.5, Fiber 14.9, Sugar 7.3, Protein 46.6

ALMOST-FAMOUS POPCORN SHRIMP



Almost-Famous Popcorn Shrimp image

It's risky to call a dish the "Best Ever," especially one as common as popcorn shrimp. But after testing more than 25 batters and untold numbers of deep-fried mix-ins (sweet potato, asparagus, even oranges), Bubba Gump execs think their version is worthy of the title. The dish - beer-battered shrimp, pepperoncini and roasted red peppers - is a bestseller on the 17-year-old chain's menu. No one at the company would give us the recipe, but Food Network Kitchens came up with this remarkable copy.

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 teaspoon granulated sugar
Kosher salt
1 pound small shrimp, peeled and deveined
2 teaspoons Cajun seasoning
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon confectioners' sugar
1/2 cup plus 2 tablespoons lager beer
8 jarred pepperoncini, drained and halved lengthwise
2 jarred roasted red peppers, drained and cut into bite-size pieces
Vegetable oil, for deep-frying
Lemon wedges, cocktail sauce and/or tartar sauce, for serving

Steps:

  • Mix 3 cups ice water, the granulated sugar and 1 teaspoon salt in a medium bowl. Add the shrimp and set aside 15 minutes, then drain well and pat dry. Dry the bowl; return the shrimp to the bowl and toss with 1/2 teaspoon Cajun seasoning.
  • Whisk the flour, cornstarch, confectioners' sugar, the remaining 1 1/2 teaspoons Cajun seasoning and the beer in a large bowl to make a smooth batter. Add the shrimp, pepperoncini and roasted peppers and stir until evenly coated.
  • Heat 2 inches of vegetable oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, remove the shrimp, pepperoncini and roasted peppers from the batter with a slotted spoon, transfer to the hot oil and fry until golden, about 3 minutes. Remove and drain on paper towels; season with salt. Serve with lemon wedges, cocktail sauce and/or tartar sauce.

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