Crispy Shrimp And Potatoes With Barbecue Ranch Rsc

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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.

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Steps

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In a small bowl combine hidden valley ranch dressing , mayonnaise , and barbecue sauce.

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Stir to combine and set aside.

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In a medium saucepan , heat canola oil over medium high heat.

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In another bowl combine panko breadcrumbs , lemon zest , 1 / 2 tsp salt and pepper.

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Toss shrimp in breadcrumb mixture until thoroughly coated.

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Test cooking oil by dropping a few breadcrumbs in the oil - they should sizzle without browning immediately.

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Place potato slices in oil and cook until golden brown , about 3 minutes.

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Remove with slotted spoon to a paper towel-lined plate.

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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.

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Remove with slotted spoon to same paper towel-lined plate as potatoes and allow to drain.

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Sprinkle with remaining 1 / 2 tsp of salt.

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Place shrimp , potatoes , and peppers in a bowl and toss with barbecue ranch sauce until thoroughly coated.

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Transfer to a plate and g.

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Ingredients

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hidden valley original ranch dressing, mayonnaise, barbecue sauce, canola oil, medium shrimp, panko breadcrumbs, lemon zest, salt, fresh ground black pepper, red potatoes, hot peppers, chives