Ingredients
-
1/4
-
1
-
2
-
1
-
1
-
1
-
1
-
1
-
1/2
-
4
-
-
-
-
-
Directions
Crispy Shrimp and Potatoes With Barbecue Ranch #RSC, Ready, Set, Cook! Hidden Valley Contest Entry. This is a riff on one of my favorite appetizers – fried shrimp and potatoes tossed in a barbecue ranch dressing make for great party snacks! I added long hot peppers for extra heat, but you can leave those out to your liking., comfort food snack – just make a lot of it and call it dinner. SO good!, I like all of this.
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Steps
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1
Done
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In a Small Bowl Combine Hidden Valley Ranch Dressing, Mayonnaise, and Barbecue Sauce. Stir to Combine and Set Aside. |
|
2
Done
|
in a Medium Saucepan, Heat Canola Oil Over Medium High Heat. |
|
3
Done
|
in Another Bowl Combine Panko Breadcrumbs, Lemon Zest, 1/2 Tsp Salt and Pepper. Toss Shrimp in Breadcrumb Mixture Until Thoroughly Coated. |
|
4
Done
|
Test Cooking Oil by Dropping a Few Breadcrumbs in the Oil - They Should Sizzle Without Browning Immediately. |
|
5
Done
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Place Potato Slices in Oil and Cook Until Golden Brown, About 3 Minutes. Remove With Slotted Spoon to a Paper Towel-Lined Plate. |
|
6
Done
|
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. |
|
7
Done
|
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. |
