Crispy Shrimp and Potato Medley with Barbecue Ranch

Experience the delightful combination of crispy shrimp and golden potatoes, coated in a savory barbecue ranch sauce. This dish is a perfect marriage of textures and flavors, sure to impress your guests.

Ingredients

For the Recipe
¼	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
½	teaspoon fresh ground black pepper
4	red potatoes, cut into disks
2	long hot peppers, thinly sliced into rounds
2	tablespoons chives, minced

Instructions

• For the Barbecue Ranch Sauce

  1. Combine Hidden Valley Ranch dressing, mayonnaise, and barbecue sauce in a small bowl. Stir well to blend the flavors and set aside.

• For the Shrimp and Potatoes

  1. Heat canola oil in a medium saucepan over medium-high heat.
  2. In a separate bowl, mix panko breadcrumbs, lemon zest, 1/2 tsp salt, and pepper. Thoroughly coat the shrimp with the breadcrumb mixture.
  3. Test the temperature of the oil by dropping a few breadcrumbs in - they should sizzle without browning immediately.
  4. Fry the potato slices in the oil until they turn golden brown, approximately 3 minutes. Remove and drain on a paper towel-lined plate.
  5. Working in batches, fry the shrimp and long hot pepper slices together until the shrimp are pink and the coating is golden brown, about 2 minutes per batch. Drain on the same paper towel-lined plate as the potatoes and sprinkle with the remaining salt.
  6. Combine the shrimp, potatoes, and peppers in a bowl. Toss them with the barbecue ranch sauce until evenly coated. Transfer to a serving plate, garnish with minced chives, and serve immediately.

Jul 31, 2024