Zesty Shrimp Salad Rolls Rsc Recipes

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.

VIETNAMESE SALAD ROLLS

Steps:

• Fill a large bowl with warm water. Soak one rice wrapper in the water until soft (a couple of seconds). Lay wrapper flat.
• In a row across the center, place two shrimp halves, then below that a handful of vermicelli, then basil, mint, cilantro, and lettuce, leaving two inches free on each side.
• Fold uncovered sides inward, then then tightly roll the wrapper, starting with the lettuce which should be closest to you.
• Repeat for remaining wrappers.
• In a small bowl, mix Hoisin sauce, peanut butter, chili sauce, and peanuts. Use as dipping sauce for the completed rolls.

THAI SALAD ROLLS

Steps:

• Combine all ingredients for the peanut sauce ahead of time, and set aside.
• In a medium pan, add about 1 1/2 inces of water in, and leave on medium to low head.
• place the rice papers in the warm water for no longer than 30 seconds, or until tender, but not falling apart.
• Set on counter or cutting board, and layer noodles, carrot, cuccumber, onions, sprouts and chopped peanuts. Be mindful that you still have to roll it up, so do not overfill.
• Drizzle peanut sauce over filling before rolling, or use as a dipping sauce.
• Other dipping sauces used are hiosin, soy, and a chili sauce (sambal Oklek-careful, if you haven't used this before, as it is quite hot).

SHRIMP ROLL BY INA GARTEN

Steps:

• In a large Dutch oven, bring 5 quarts water, lemon and 2 tablespoons salt to a boil. Add shrimp, reduce heat to medium, and cook, uncovered, 3 minutes, or until shrimp are just cooked through. Using a slotted spoon, transfer to a large bowl of ice water. Let cool; peel and devein.
• In a large bowl, stir together mayonnaise, mustard, wine, pepper, 1/2 teaspoon salt, dill, onion and celery.
• Stir shrimp into mayonnaise mixture. Use immediately or chill, covered, until ready to serve. Just before serving, spoon about 2/3 cup shrimp mixture into each roll.

FRIED PICKLES #RSC

Steps:

• 1. Place pickles on paper towel to dry.
• 2. Mix together ingredients for your batter. Set aside.
• 3. Place Dry Mix #1 ingredients into bowl and mix together. In seperate bowl, mix together Dry Mix #2.
• 4. Dip pickles, one at a time, into Dry Mix #1. Shake off any excess flour. Dip pickles into Batter then immediately coat with Dry Mix #2.
• 5. Place prepared pickles onto wire rack and freeze for 20 minutes.
• 6. Preheat oil in pan to 375 degrees. Fry pickles in batches of 3 or 4 for 3 to 5 minutes or until golden brown. Remove from oil and drain on paper towel. Repeat until done. Let cool several minutes before serving. Enjoy.