Popcorn Shrimp And Avocado Sushi And Creamy Ranch Sauce Rsc Recipes

POPCORN SHRIMP AND AVOCADO SUSHI AND CREAMY RANCH SAUCE #RSC

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.

POPEYE'S POPCORN SHRIMP AND CHICKEN

Steps:

• Heat oil in a deep fryer or in a deep cast iron skillet on the stove to 350 degrees F. Use a digital thermometer to check the temperature.
• Combine the flour, salt, peppers, paprika and cajun seasoning, if using,in a bowl. In another bowl, break eggs and beat until well blended.
• Dip each piece of shrimp/chicken into eggs; then coat generously with the flour mixture. Drop each piece into the hot oil and fry for 15 to 25 minutes or until the shrimp/chicken is a dark golden brown. Drain shrimp/chicken on paper towels and serve warm.

POPCORN SHRIMP RECIPE BY TASTY

Steps:

• In a medium bowl, add seasoned flour ingredients. Mix well.
• Place half of the flour mixture into a large zip lock bag, reserve the rest.
• Add the shrimp to the bag and shake until each shrimp is coated with flour. Shake off any excess flour.
• In a separate bowl, add egg, milk, and cajun seasoning. Mix well.
• Dredge the floured shrimp in the egg mixture, then coat with the fresh seasoned flour mixture.
• Heat oil at 350°F (180°C).
• Fry shrimp for a few minutes until golden brown and cooked through.
• Serve with your favorite dipping sauce.
• Enjoy!

AVOCADO AND SHRIMP SUSHI

Steps:

• Prepare rice according to package directions. Stir in vinegar; cover and cool to room temperature.
• Combine wasabi and avocado in a small bowl, and set aside. Combine cilantro and shrimp in another small bowl; toss well.
• Cut off top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you.
• Pat 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on one long end of nori. Spread 1 tablespoon avocado mixture over rice.
• Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori.
• Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll.
• Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, for 5 minutes.
• Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice mixture, avocado mixture, shrimp mixture, chives, and cucumber.

SHRIMP IN AVOCADO CREAM SAUCE

Steps:

• Melt the butter in a saucepan over low heat, stir in the garlic, and cook 1 to 2 minutes until soft but not browned. Pour in the cream and bring to a simmer. Whisk in the avocado until smooth, return to a simmer, and add the shrimp.
• Cook over medium-low heat just until the shrimp have turned opaque, 5 to 7 minutes. Sprinkle with black pepper, and serve hot.

SHRIMP IN AVOCADO CREAM SAUCE

Steps:

• Melt the butter in a saucepan over low heat, stir in the garlic, and cook 1 to 2 minutes until soft but not browned. Pour in the cream and bring to a simmer. Whisk in the avocado until smooth, return to a simmer, and add the shrimp.
• Cook over medium-low heat just until the shrimp have turned opaque, 5 to 7 minutes. Sprinkle with black pepper, and serve hot.

SHRIMP IN AVOCADO CREAM SAUCE

Steps:

• Melt the butter in a saucepan over low heat, stir in the garlic, and cook 1 to 2 minutes until soft but not browned. Pour in the cream and bring to a simmer. Whisk in the avocado until smooth, return to a simmer, and add the shrimp.
• Cook over medium-low heat just until the shrimp have turned opaque, 5 to 7 minutes. Sprinkle with black pepper, and serve hot.

HEALTHY AVOCADO SUSHI WITH BROWN RICE

Steps:

• Rinse and drain the rice, then add 2 cups of water and a bit of sea salt. Bring it to a boil, then simmer for 45 minutes.
• The rice then needs time to cool. Stir in enough vinegar to make the rice stick to itself.
• Lay a sheet of nori on your rolling mat. If there are grooves in the nori, these are to show where you should cut your sushi and should be oriented parallel to the direction you're facing, not perpendicular.
• Spread some rice out to cover the nori sheet, leaving a space along the back edge to seal the roll.
• Place a small amount of vegetables along the close edge of the sheet, perpendicular to the direction you are facing. Roll the sheet up & over the row of vegetables. Press back towards you, and also down onto the roll. Make sure you are getting a tight roll but don't squish it.
• Peel the rolling mat off the front edge, and continue to roll. Press the roll together as you go, finishing by sealing with the strip at the far edge that has no rice.
• Before cutting into pieces, let your sushi roll sit for a few minutes for the nori to soften from the rice. Bowls of tamari (or soy sauce), pickled ginger and wasabi are commonly served alongside for dipping.

POPCORN SHRIMP TACOS WITH CABBAGE SLAW

Steps:

• In a small bowl, combine coleslaw mix, cilantro, lime juice, honey, salt and, if desired, jalapeno; toss to coat. Set aside., Preheat air fryer to 375°. In a shallow bowl, whisk eggs and milk. Place flour in a separate shallow bowl. In a third shallow bowl, mix panko, cumin and garlic powder. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere., In batches, arrange shrimp in a single layer in greased air-fryer basket; spritz with cooking spray. Cook until golden brown, 2-3 minutes. Turn; spritz with cooking spray. Cook until golden brown and shrimp turn pink, 2-3 minutes longer., Serve shrimp in tortillas with coleslaw mix and avocado.

CUCUMBER AND AVOCADO SUSHI

Steps:

• Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
• Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic.
• Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom.
• Arrange strips of cucumber and avocado across the center of the rice.
• Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll.
• You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
• Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.