Horse Y Ranch Shrimp Salad Rsc Recipes

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TOMATO AND SHRIMP SALAD WITH HORSERADISH DRESSING



Tomato and Shrimp Salad with Horseradish Dressing image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 8

2 beefsteak tomatoes sliced 1/2-inch thick
12 jumbo shrimp, cooked and chilled
1 rib celery from the heart, finely chopped
3/4 cup sour cream
1/2 lemon, juiced
1 teaspoon hot sauce
Few dashes Worcestershire sauce
2 rounded tablespoons prepared horseradish

Steps:

  • Arrange tomatoes on a platter and arrange the shrimp down the middle of them. Mix dressing and reserve. When ready to serve, pour a strap of dressing across the serving platter and pass at the table.

ICEBERG SALAD WITH SHRIMP



Iceberg Salad with Shrimp image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 8

1 head iceberg lettuce
1/2 cup prepared cocktail sauce
Few drops hot sauce
1 lemon, juiced plus 2 teaspoons zest
1/4 cup mayonnaise, eyeball it
1 cup (300 count) small shrimp
Salt and pepper
2 to 3 tablespoons chopped chives

Steps:

  • Slam the core of the head of lettuce on the counter then twist and remove it. Quarter the head of lettuce lengthwise.
  • Combine cocktail sauce, hot sauce, lemon juice and zest and mayo. Stir shrimp into dressing and spoon it evenly down over quartered lettuce. Season salads with a little salt and pepper and scatter chives over the salads and serve.

CUBAN RANCH SHRIMP SALAD #RSC



Cuban Ranch Shrimp Salad #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This tropical Cuban twist on deep fried shrimp will have you transported to the aromas of a hot Havana Night....The savoury Ranch flavours married to the sweet coconut create a gastronomic delicacy that is truly special.

Provided by miamimamas

Categories     Weeknight

Time 30m

Yield 7 serving(s)

Number Of Ingredients 10

1 (1 ounce) package Hidden Valley Original Ranch Dips Mix
1 lb large raw shrimp
1 tablespoon chopped fresh chives
1 cup Greek yogurt
1/8 cup lemon juice
1/2 cup grated coconut, available through www.cubancuisine.co.uk (coco rallado)
2 large eggs, beaten
salad greens
2 cups breadcrumbs
4 cups cooking oil

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.

HORSERADISH SHRIMP



Horseradish Shrimp image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 7

1/4 cup tomato paste
1/4 cup horseradish, drained
3 tablespoons extra-virgin olive oil, plus more for brushing
3/4 teaspoon hot sauce
Kosher salt and freshly ground pepper
2 pounds large shrimp, peeled and deveined (tails left on)
Lemon wedges, for serving

Steps:

  • Mix the tomato paste, horseradish, olive oil, hot sauce, 1 1/2 teaspoons salt, and pepper to taste in a large bowl; add the shrimp and toss. Cover and refrigerate 30 minutes to 1 hour.
  • Preheat the broiler. Brush a rimmed baking sheet with olive oil. Spread out the shrimp on the baking sheet and broil until just cooked through, 4 to 8 minutes (no need to turn). Serve warm or at room temperature with lemon wedges.

WHITE SHRIMP PIZZA ROLL #RSC



White Shrimp Pizza Roll #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This savory ranch shrimp pizza roll is great for a special occasion or for anytime. Serve with a salad to make a complete meal. It could also be served as an appetizer.

Provided by SaraHilo

Categories     Weeknight

Time 45m

Yield 8 pieces, 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
2 garlic cloves, chopped
2 shallots, sliced
3/4 lb medium shrimp, 41-60 per lb, peeled and deveined
3 ounces prosciutto, chopped
8 ounces frozen spinach, thawed and water squeezed out
1/3 cup sun-dried tomato, sliced
3/4 cup alfredo sauce
3 teaspoons Hidden Valley Original Ranch Seasoning Mix, separated
1 Pillsbury refrigerated classic pizza crust
1/2 lemon
1/2 cup mozzarella cheese, shredded
1/2 cup smoked gouda cheese, shredded
2 tablespoons parmesan cheese, grated
2 tablespoons butter

Steps:

  • Preheat oven to 400°F In a medium sauce pan, heat olive oil on medium heat. Sauté garlic and shallots for 3-5 minutes until tender. Add shrimp to pan and sauté for 3-4 minutes. Stir in spinach, tomatoes and prosciutto and sauté for 3-4 minutes. Meanwhile mix 2 tsp of ranch seasoning mix with alfredo sauce. Combine alfredo sauce mixture with shrimp mixture and remove from heat.
  • Spread pizza crust out on 12x17 sheet pan. Crust should be about 1 inch from the sides of pan. Cut 1 inch wide strips on long side of crust. Each cut should be about 1 ½ inches long. Pour shrimp mixture down the center of pizza crust, spreading it almost to the cut lines. Top with mozzarella cheese and Gouda cheese. Drizzle with juice of ½ lemon. Braid crust starting at one end, fold end of crust up and stretch each strip of crust across to the other side of shrimp mixture, alternate sides. Fold opposite end of crust up when braiding is complete and tuck under last set of strips.
  • Mix Parmesan cheese and 1 tsp of ranch seasoning mix. Melt butter and brush on top of crust. Sprinkle Parmesan cheese mixture on top of crust. Put in oven and bake for 15-16 minutes until golden brown.
  • Cut into 8 pieces with a pizza cutter and serve.

SAUCY SHRIMP AND POTATO SALAD #RSC



Saucy Shrimp and Potato Salad #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This recipe combines the goodness of Shrimp and Potatoes all in one delicious salad! Traditional flavorings are kicked up a few notches with the addition of Hot Sauce and Hidden Valley Original Ranch Dressing, giving it a slight "Buffalo Sauce" flavor. The Greek Yogurt keeps it on the lighter side, and the lemon and chives make it fresh!

Provided by Eileen Budnyk

Categories     Lunch/Snacks

Time 15m

Yield 4 1 cup scoops, 4 serving(s)

Number Of Ingredients 13

1/3 cup plain Greek yogurt
1/3 cup Hidden Valley® Original Ranch® Dressing
1/2 small red onion, diced small
2 celery ribs, diced small
1 tablespoon fresh chives, chopped
2 large hard-boiled eggs, finely chopped
1 -2 tablespoon hot sauce
1 cup red potatoes, boild, cooled and diced
2 cups shrimp, cooked, peeled and roughly chopped
1/2 lemon, juice of
salt and pepper
6 cups of chopped lettuce or 6 cups baby greens
2 -3 ripe tomatoes, cut into wedges

Steps:

  • Directions:.
  • Combine the yogurt, Ranch Dressing, onion, celery, chives, eggs, hot sauce, red potatoes, shrimp, and lemon juice in a medium bowl and mix well. Season with salt and pepper to taste.
  • Serve mixture over lettuce or baby greens, and garnish with tomato wedges.

Nutrition Facts : Calories 189.5, Fat 13.2, SaturatedFat 2.5, Cholesterol 99.8, Sodium 384.1, Carbohydrate 13.4, Fiber 2.7, Sugar 4.2, Protein 5.6

SHRIMP SALAD WITH HORSERADISH RéMOULADE



Shrimp Salad With Horseradish Rémoulade image

In this simple dish, winter ingredients come together in a springlike way: a composed salad of shrimp and watercress, garnished with golden beets, celery and hard-cooked egg. There's a zippy horseradish rémoulade, spiked with fresh tarragon and dill.

Provided by David Tanis

Categories     easy, salads and dressings

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 19

1 bay leaf
1 thyme sprig
Salt and pepper
12 large shrimp, about 1 pound, preferably wild
6 small yellow or red beets
2 tablespoons red wine or sherry vinegar
3 tablespoons olive oil
8 ounces (1 cup) crème fraîche
2 tablespoons Dijon mustard
1/4 teaspoon cayenne
4 tablespoons freshly grated horseradish
1 tablespoon capers, roughly chopped
1 tablespoon chopped tarragon
2 tablespoons chopped parsley
1 tablespoon chopped dill
Juice of 1/2 lemon
4 handfuls watercress, tops only, about 6 ounces
1 cup sliced celery, from tender inner stalks
4 eggs, hard cooked for 9 minutes then cooled in ice water, peeled and halved

Steps:

  • Bring 6 cups water to a boil in a medium saucepan. Add bay leaf, thyme sprig, 1 tablespoon salt and 1 teaspoon pepper. Reduce heat to a simmer and add shrimp. Cook shrimp until shells turn red, only a minute or two. Transfer to a large bowl of cold water, let cool, then peel and set aside.
  • Meanwhile, put beets in a saucepan, cover with water and bring to a boil. Reduce heat and cook at a brisk simmer until tender when tested with a skewer, about 20 minutes. Remove and let cool on a plate until just cool enough to touch. Slip off beet skins and discard. Cut beets into small wedges. Put in a bowl, season generously with salt and pepper, and add vinegar and oil. Toss and let marinate for 15 minutes. (You may prepare beets up to a day ahead.)
  • Make the rémoulade: Stir together crème fraîche, mustard, cayenne, horseradish and capers. Add 1/2 teaspoon salt, and stir in tarragon, parsley and dill. Refrigerate for an hour (or as long as overnight). Just before serving, stir in lemon juice and check seasoning.
  • Assemble the salad just before serving: Make a bed of watercress on a large platter. Spoon beets and any juices evenly over watercress, then sprinkle celery slices over top. Arrange shrimp here and there and surround with hard-cooked egg halves. Give a last, very light sprinkle of salt and serve. Pass rémoulade at the table.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 701 milligrams, Sugar 8 grams, TransFat 0 grams

GRILLED SHRIMP WITH "RANCHOVY" SALAD



Grilled Shrimp with

Provided by Michael Symon : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup buttermilk
Juice of 1 lemon
2 cloves garlic, minced
6 anchovies, minced
2 tablespoons finely chopped dill
1 tablespoon finely chopped flat-leaf parsley
1 scallion, cut in half lengthwise and finely chopped
Kosher salt and freshly ground black pepper
4 thick slices rustic bread
Olive oil, for drizzling
1 pound large shrimp, peeled and cleaned
2 romaine hearts, split in half lengthwise then sliced
Wedge of Parmesan, for serving

Steps:

  • Preheat a grill or grill pan over medium-high heat.
  • In a medium mixing bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, garlic, anchovies, herbs and scallions. Season with salt and pepper and set aside.
  • Drizzle the bread slices with olive oil and season with salt and pepper. Grill until charred on both sides, about 45 seconds per side. Remove to a cutting board and cut into large croutons. Set aside.
  • Season the shrimp with salt and pepper and drizzle with olive oil. Grill until charred on both sides and cooked through, about 2 minutes per side.
  • In the meantime, add the romaine to a large mixing bowl. Drizzle with some of the dressing. Grate in some Parmesan, to taste, add the grilled bread croutons and toss.
  • Pour onto a platter and grate more Parmesan over the top. Crack fresh pepper over the top and add the grilled shrimp. Serve.

POPCORN SHRIMP AND AVOCADO SUSHI AND CREAMY RANCH SAUCE #RSC



Popcorn Shrimp and Avocado Sushi and Creamy Ranch Sauce #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Popcorn shrimp and avocado on sushi rice which is seasoned with lemon juice instead of rice vinegar. For sauce, Hidden Valley Ranch dressing, soy suce and parmesan cheese. Easy to make because this is like a Scop Sushi. No need to shape or roll up.

Provided by Hidemi

Categories     Rice

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 cup sushi rice, uncooked
1/3 cup lemon juice
2 tablespoons sugar
1/2 teaspoon salt
1/2 lb shrimp, cooked and without tail
2 tablespoons all-purpose flour
1 egg, beaten
2 tablespoons milk
1 teaspoon mayonnaise
2/3 cup breadcrumbs
1 avocado
1/4 cup Hidden Valley® Original Ranch® Dressing
1 teaspoon soy sauce
1 teaspoon parmesan cheese

Steps:

  • 1. Rinse the sushi rice several times in running water until water gets clear. Drain in a colander. Cook in a saucepan with a lid or rice cooker according to package directions.
  • 2. While rice is cooking, make popcorn shrimp. Clean shrimp with running water, drain completely and sprinkle all-purpose flour (not listed) lightly. In a bowl, combine all-purpose flour, egg, milk and mayonnaise. Mix well. Dip each shrimp in the batter and coat with bread crumbs.
  • 3. In a skillet, heat canola oil and deep-fry shrimp until golden browned and crisp. (350 degrees F) Drain on paper towel. Set aside.
  • 4. Make sauce for sushi rice. In a small bowl, combine lemon juice, sugar and salt. Mix well.
  • 5. When the rice is done, transfer to the medium bowl. Add the sauce for sushi and mix gently. Don't stir too much. Let cool.
  • 6. Make sauce for topping. In a bowl, combine ranch dressing, soy sauce and parmesan cheese. Mix well.
  • 7. Halve avocado, remove seed and slice each halved avocado thinly.
  • 8. Place the sushi rice into 8x8 clear baking dish. Spread about 2/3 of ranch dressing sauce, arrange sliced avocadoes and put popcorn shrimp. Spread the rest of sauce on top.

Nutrition Facts : Calories 677.7, Fat 25.2, SaturatedFat 4.4, Cholesterol 166.2, Sodium 1380, Carbohydrate 90.6, Fiber 7.7, Sugar 11.7, Protein 22.7

BBQ RANCH SHRIMP SALAD



BBQ Ranch Shrimp Salad image

Shrimp gets a serious flavor boost when it's sautéed in BBQ sauce and served with cheddar and veggies in a big salad with ranch dressing.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 8

1/2 cup BULL'S-EYE Original Barbecue Sauce
1 lb. large shrimp, cleaned
1 bag (10 oz.) mixed salad greens
1 cup sliced mushrooms
1/4 cup thin red onion slices
1/2 cup KRAFT Lite Ranch Dressing
1/2 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese
1/2 cup coarsely crushed low-fat tortilla chips

Steps:

  • Heat barbecue sauce in large skillet on medium-high heat. Add shrimp; cook 5 to 7 min. or until shrimp turn pink, stirring occasionally.
  • Toss greens with mushrooms and onions in large bowl.
  • Add shrimp and dressing; toss to coat. Sprinkle with the cheese and chips; mix lightly.

Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 240 mg, Sodium 1110 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

HIDDEN RANCH PESTO SPICY SHRIMP PIZZA #RSC



Hidden Ranch Pesto Spicy Shrimp Pizza #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Fresh spinach pesto with Hidden Valley Ranch Salad Dressing and Seasoning Mix creates a base for some spicy shrimp and buttery shallots on top of a great pizza dough. Easy preparation and pizza fun make this dinner a hit.

Provided by topdawg11

Categories     Weeknight

Time 32m

Yield 4 serving(s)

Number Of Ingredients 20

1 pizza dough, to make one 12-inch pizza
1 cup raw spinach leaves, stems removed
2 garlic cloves
1/4 cup parmesan cheese
1/2 cup extra virgin olive oil
2 tablespoons roasted almonds, sliced
1 (1 ounce) packet Hidden Valley® Original Ranch® Dressing and Seasoning Mix
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3 ounces shredded mozzarella cheese
1 large shallot, sliced thinly
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
8 ounces medium raw shrimp, peeled and deveined
1 teaspoon jerk seasoning
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 teaspoon sriracha Asian chili sauce
1/2 teaspoon smoked paprika
1/2 tablespoon finely grated parmesan cheese

Steps:

  • Make or buy one pizza dough that will make one 12" diameter pizza. Preheat oven to 500 degrees and place your pizza stone on the middle oven rack. Semi pack one cup of spinach leaves with stems removed. Put into a food processor. Add parmesan cheese, garlic, Hidden Valley Ranch mix, salt, pepper, almonds, and Extra virgin olive oil. Process, pushing sides down until a smooth puree results. Set aside. Heat 10" skillet between medium-low and medium heat. When heated, add 1 T. butter and 1 T. extra virgin olive oil. Add shallot slices for 30 to 45 seconds. Remove shallots to paper towel lined bowl. While pan is reheating, dry shrimp and then rub jerk seasoning on shrimp. Sautee shrimp for 1 and 1/2 minute per side. Remove to bowl and add 1 t. sriracha. Set aside. Take pizza dough and place on pizza peel. Take 1/3 Cup Hidden Valley pesto and evenly spread on dough. Top pesto with mozzarella. Add shallots and shrimp to top of pizza. Sprinkle smoked paprika on top. Place pizza on baking stone and bake for 6 to 7 minutes. Remove from oven and sprinkle on remaining parmesan cheese. Slice and enjoy.

Nutrition Facts : Calories 517.2, Fat 49.1, SaturatedFat 12.6, Cholesterol 109.5, Sodium 677, Carbohydrate 4, Fiber 0.8, Sugar 0.6, Protein 16.5

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From panningtheglobe.com


PEPPER STEAK SALAD WITH CREAMY HORSERADISH DRESSING
2018-02-21 Instructions. Preheat the oven to 400F. Make the dressing by blending all ingredients together in a food processor. Salt the steak thoroughly. Then, using a lot of ground black pepper, thoroughly coat the steak, pressing the pepper down into the steak. In a large oven-safe sauté pan, sear all sides of the steak.
From nocrumbsleft.net


HORSE(Y) RANCH SHRIMP SALAD #RSC RECIPE
Ingredients 1 lb cooked shrimp, peeled & deveined 0.5 (1/2 ounce) packet Hidden Valley Original Ranch Seasoning Mix 1/2 cup mayonnaise 1/2 cup Greek yogurt 1/2 lemon, juice of 1/4 cup finely grated fresh horseradish or 1/4 cup prepared horseradish 2 tablespoons finely sliced chives salt and pepper 8 slices dark rye (optional) or 8 slices pumpernickel bread (optional)
From recipenode.com


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