Crispy Shrimp and Potatoes With Barbecue Ranch #RSC

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4 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
• 1⁄2 teaspoon fresh ground black pepper
• 4  red potatoes, cut into disks
• 2  long  hot peppers, thinly sliced into rounds
• 2  tablespoons chives, minced

Directions

1. In a small bowl combine Hidden Valley Ranch dressing, mayonnaise, and barbecue sauce. Stir to combine and set aside.
2. In a medium saucepan, heat canola oil over medium high heat.
3. In another bowl combine panko breadcrumbs, lemon zest, 1/2 tsp salt and pepper. Toss shrimp in breadcrumb mixture until thoroughly coated.
4. Test cooking oil by dropping a few breadcrumbs in the oil - they should sizzle without browning immediately.
5. Place potato slices in oil and cook until golden brown, about 3 minutes. Remove with slotted spoon to a paper towel-lined plate.
6. 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. Remove with slotted spoon to same paper towel-lined plate as potatoes and allow to drain. Sprinkle with remaining 1/2 tsp of salt.
7. Place shrimp, potatoes, and peppers in a bowl and toss with barbecue ranch sauce until thoroughly coated. Transfer to a plate and garnish with minced chives. Serve immediately.