Cuban Ranch Shrimp Salad #RSC |
|
 |
Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 7 |
|
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. Ingredients:
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 |
Directions:
1. 1. Combine dry ingredients of bread crumbs and grated coconut in a medium size bowl and set aside.
2. 2. Beat two eggs inn a small bowl and set aside.
3. 3. Pour Hidden Valley Ranch Dip Mix into small bowl.
4. 4. Devein the shrimp.
5. 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. 6. Finally coat the shrimp in the bread crumb mixture.
7. 7. Heat Cooking oil and only deep fry the shrimp when the oil is quite hot until golden brown.
8. 8. Combine greek yogurt, chives and a splash of lemon juice.
9. 9. Serve the shrimp standing in a large dollop of yogurt mixture.
10. garnish with avocado or lemon slices.
|
|