**Cuban Ranch Shrimp Salad: A medley of bold flavors, textures, and Cuban-inspired ingredients**
Cuban ranch shrimp salad is a tantalizing dish that seamlessly blends the vibrant flavors of Cuban cuisine with the creamy richness of ranch dressing. This refreshing salad is a perfect appetizer or light lunch, featuring succulent shrimp, crisp vegetables, and a zesty dressing that tantalizes the taste buds. With its delightful combination of textures and bold flavors, the Cuban ranch shrimp salad is sure to be a hit at any gathering. This recipe provides a step-by-step guide to creating this delectable dish, along with variations and serving suggestions to customize it to your preferences. So, get ready to embark on a culinary journey to the heart of Cuba with this irresistible Cuban ranch shrimp salad.
CUBAN-STYLE MOJO SHRIMP
Shrimp is one of my favorite weeknight meals, because it is so quick to prepare! The Cuban-style marinade is full of citrus flavors with a few surprises. Normally, "mojo" means a flavor based on Seville oranges, and these sour oranges can be hard to find. A bit of extra lime, some grapefruit juice, and vinegar stand in for the brightness of the missing Seville oranges in this recipe. The red pepper flakes add just a little zing, so if you like spicy foods, feel free to add more, to your taste. We like this with simple white rice and some black beans, or a side of grilled mixed veggies.
Provided by Bibi
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Pour lime, orange, grapefruit, and lemon juices into a blender or food processor. Add vinegar, oil, garlic, Mexican oregano, red pepper flakes, and cumin. Pulse several times, then blend until the garlic pieces disappear, about 1 minute. Season with salt and pepper and pulse one more time.
- Pour marinade into a 1-gallon resealable bag and add shrimp. Squeeze most of the air out of the bag and seal. Refrigerate for 15 minutes, with the shrimp inside the bag in a single layer. Drain and reserve marinade.
- Heat a nonstick skillet over medium heat and cook shrimp in a single layer, 1 to 1 1/2 minutes per side. Shrimp are done when they are opaque, pink and white, and curled into a "C" shape. Remove shrimp from the skillet and set aside.
- Pour reserved marinade into the same skillet and bring to a boil. Boil until marinade is reduced to about 2/3 cup, about 6 minutes. Pour into a small serving pitcher or sauce boat.
- Serve shrimp with sauce on the side as a dipping sauce, or toss shrimp in the sauce. Garnish with fresh cilantro.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 18.6 g, Cholesterol 156.6 mg, Fat 25 g, Fiber 0.8 g, Protein 19.6 g, SaturatedFat 3.8 g, Sodium 345.4 mg, Sugar 2.3 g
RANCH DUSTED SHRIMP ON CRISPED CHEESE SHELLS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This recipe is a combination of about 4 different dishes. It combines crunchy ranch fried shrimp, creamy chive ranch sauce, avocados and shallots all together on a taco shell made completely out of crispy provolone cheese. Wowza, this is a must try recipe.
Provided by turbotrixie
Categories Mexican
Time 40m
Yield 8 Tacos, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl combine 1 tablespoon of dip mix, greek yogurt, minced chives, minced garlic, lemon juice and lemon zest. Refrigerate until ready to use.
- Dry shrimp with paper towels and sprinkle with salt. Combine the bread crumbs with the remaining dip mix. Put the beaten egg and bread crumbs mixture in separate bowls. Dip the shrimp in the egg, then dredge in the bread crumbs; transfer to a baking sheet and refrigerate for 10 minutes.
- Meanwhile lay 2 provolone cheese slices on a piece of parchment paper, overlapping by half. Microwave for approximately 55 seconds. They will look bubbly and browned when done. Remove from microwave and using the parchment paper fold up the cheese to form a flat bottom taco shell. Hold this shape for about 5 seconds, set aside, whipe any oil from parchment paper and continue forming 7 more shells using remaining cheese slices.
- Preheat oven to 350 degrees F. In a large saucepan, heat 1 inch of vegetable oil to 350 degrees F. Fry shrimp in batches, until browned and crisp, about 2 minutes. Transfer shrimp to baking sheet. When all shrimp have been fried, transfer them to the oven and bake until heated through, about 2 minutes.
- To assemble your tacos. Place a little dip sauce on bottom of cheese shell. Arrange 4 shrimp, 1/8 of the avocado slices, some chopped shallots, drizzle with dip sauce and garnish with cilantro and optional taco sauce.
Nutrition Facts : Calories 661.9, Fat 46.9, SaturatedFat 21.9, Cholesterol 123.8, Sodium 1373.6, Carbohydrate 28, Fiber 7.7, Sugar 2.8, Protein 35.3
CUBAN RANCH SHRIMP SALAD #RSC
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
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.
ALL AMERICAN RANCH SPINACH SHRIMP PIZZA #RSC
"Ready, Set, Cook! Hidden Valley Contest Entry Shrimp, spinach, sun-dried tomato, roasted garlic, cheeses and tasty crust, what more do you want? Dip you say? Here ya go.... The Original Ranch dressing and seasoning dip is stuffed into the crust leaving no crust uneaten! With a side of the dip to dip the crust into. This recipe uses one package of The Original Ranch dressing and seasoning dip divided amongst the recipe. Take note in the photos the crust opens making it a perfect vessel to scoop up the dip. I always have roasted garlic in my refrigerator. If you want try it with fresh sliced very thin and may want to cut back to 2-3 cloves.
Provided by Rita1652
Categories Weeknight
Time 50m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 500 degrees.
- Spinach Mixture:.
- In a large pan heat olive oil toss in the shallots and saute till translucent. Add the spinach and cut till wilted and moisture is evaporated. Remove to a bowl and toss in the roasted garlic, sun-dried tomatoes and the The Original Ranch dressing and seasoning dip. Set aside to cool.
- Shrimp:.
- Place the towel dried shrimp in to a bowl season with The Original Ranch dressing and seasoning dip, paprika, pepper and oregano. Set aside to marinade.
- Cheese Mixture:.
- Mix the cheeses together set aside.
- Place dry stone or a large rim-less oiled pan in oven to heat.
- On a floured work surface roll dough out to a large circle.
- Place on a generously floured / (corn meal) pizza peel (or cardboard square, or rim-less baking sheet).
- Top the dough:.
- Brush some of the oil from the bottom of the spinach mixture on the edge of the crust. Sprinkle the tablespoon of The Original Ranch dressing and seasoning dip along the edge. Then take the edge and fold it over to encrust the seasonings. Pressing to seal it.
- Spread the spinach layer evenly right to the seam.
- Top with the shrimp in a spiral on the outer edge and place four in the center.
- Sprinkle the cheese evenly over the whole pie, center right to the edge.
- Lower oven to 475.
- Carefully shimmy the pie onto the heated stone or pan.
- Bake 10-12 minutes.
- Mean while prepare dip mixing the sour cream and The Original Ranch dressing and seasoning dip together. Set aside.
- Remove with pizza wheel when bubbly and crisp to a wooden cutting board.
- Let set for 5-10 minutes if you can wait. ;).
- Slice and enjoy. When you get to the crispy crust dip it into the prepared The Original Ranch dip.
WASABI CRUSTED SHRIMP SATAYS WITH SOBA NOODLE SALAD #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Wasabi spiked shrimp served on skewers with a Pan Asian soba noodle salad, accompanied by ribbons of mango, and fresh vegetables. Served with an Asian Peanut Red Curry Sauce. I had an issue with the program accepting the recipe for the sauce. The recipe is below the recipe for the satays.
Provided by michaeljwatz
Categories Lunch/Snacks
Time 1h5m
Yield 6 shrimp, 4 serving(s)
Number Of Ingredients 33
Steps:
- 1. Cook the soba noodles in boiling salted water for approximately 5-6 minutes or until al dente. Drain the noodles in a colander, cool with water. In small quantities dry the noodles in absorbent paper towels and place in a mixing bowl.
- 2. In a seperate bowl combine the ginger, shallots, rice vinegar, soy sauce, miso, sesame oil, red curry paste and cumin, mixing with a whisk until the vinaigrette is emulsified.
- 3. Pour the dressing over the noodles and gently toss. Cover the bowl with saran, refrigerate for 15 minutes allowing the flavors to marry.
- 4. Place the wasabi peas into a food processor and grind into crumbs. Place the wasabi crumbs into a mixing bowl with the bread crumbs, Hidden Valley Ranch Seasoning and wasabi powder. Place the spiced bread crumbs evenly on a flat tray.
- 5. Remove the shells of the shrimp and butterfly. Evenly toss the shrimp with 1/4 cup of he olive oil; gently press each shrimp into the spiced bread crumbs, coating each shrimp on all sides. Lightly spray each shrimp on both sides with nonstick vegetable cooking oil.
- 6. Heat s skillet over medium heat with the remaining 1/4 cup of olive oil. In batches place the shrimp in a single layer in the skillet, cook for approximately 2 minutes or until golden brown. Turn the shrimp over cooking the second side for an additional 2 minutes or until the shrimp are fully cooked. Hold the cooked shrimp on a plate with paper towels, cooking the remaining shrimp, add additional olive oil if necessary to the skillet.
- 7. Thread 2 cooked shrimp onto 12 bamboo skewers.
- 8. Remove the soba noodles from the refrigerator, gently toss with the sliced vegetables and chopped peanuts. In the center of 4 decorative serving plattersarrange the soba noodles, top each mound of noodles with 1/4 cup of mango ribbons.
- 9. Drizzle 2-3 tablespoons of the Red Curry Peanut Sauce around the perimeter of each platter. Garnish the top of each serving of soba noodles with 2 sprigs of cilantro, 1 teaspoon of black sesame seeds and a lime wedge.
- 10. Place 3 shrimp satays on each platter.
- 1. In a sauce pan combine 1 cup of the coconut milk and red curry paste stirring with a whisk to dissolve.
- 2. Simmer the sauce using low heat for approximately 3-4 minutes or until the sauce has just warmed.
- 3. Stir in the remaining ingredients, simmer for 8-10 minutes or until the sauce has thickened to the consistency of heavy cream, stir frequently.
Nutrition Facts : Calories 1304, Fat 85.5, SaturatedFat 31, Cholesterol 0.1, Sodium 2912.8, Carbohydrate 116.7, Fiber 7, Sugar 14.3, Protein 31.7
PLATTER OF SHRIMP WITH GARLICKY CUBAN MOJO (FUENTE DE CAMARONES AL AJILLO)
Provided by Lourdes Castro
Categories Garlic Backyard BBQ Dinner Seafood Shrimp Summer Grill Grill/Barbecue Healthy Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 11
Steps:
- Prepare the mojo
- Make a wet garlic paste by mashing the garlic cloves with salt in a mortar and pestle. If you do not have one, you can use a cup and the back of a wooden spoon; otherwise, simply sprinkle the garlic with the salt and use your knife to chop it very finely into a paste.
- Place the garlic paste in a small bowl and pour the lime juice and orange juice over it. Allow the mixture to sit for 20 minutes.
- Place the olive oil in a small saucepan and set it over medium-high heat. (This can be done on your grill or on your stove.) When small bubbles begin to rise to the surface of the oil, carefully add the garlic and citrus mixture to the pan (the oil will sizzle a bit, so be careful that it does not splatter on you). Give the mixture a quick stir and allow to cook over medium-high heat for 1 minute before removing from the heat. Set aside.
- Season and grill the shrimp
- Place the shrimp in a large mixing bowl and drizzle the vegetable oil over them. Liberally season with salt and pepper and toss well. It's best to use your hands for this, as you want to make sure the oil and seasonings get inside the slits you made in the shrimp.
- Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
- It is important to properly place the shrimp on the grill so that they cook quickly and evenly. Again, it is best to use your hands for this. Holding the shrimp by its tail, place the butterflied shrimp on the grill one by one, slit side down. Curl the tail down toward the head of the shrimp. Close the lid and cook for about 5 minutes, or until the flesh of the shrimp has turned white and is no longer translucent. You will not need to turn the shrimp over.
- Serve the shrimp and mojo
- Mound the grilled shrimp on a large platter and garnish with lime wedges. Serve with the garlicky mojo for your guests to use as a dipping sauce.
YUMMIER RANCH LAYER SALAD #RSC
"Ready, Set, Cook! Hidden Valley Contest Entry" Friends and family request my Yummy 7 Layer salad Recipe #51349. Now I just made it Yummier! A Party Salad thats Crisp, Crunchy and Refreshing. Make the day before for ease of the party day. Travels well so make it, bring it and watch it disappear. Recipe #107440 is an easy method and tasty on the salad.
Provided by Rita1652
Categories Weeknight
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Layer first 8 ingredients, one at a time, in a large glass bowl so you can see each layer.
- Mix the dressing ingredients together and pour evenly over the salad in the bowl.
- Add a layer of cheese, then a layer of bacon.
- Chill overnight.
- To serve using tongs go straight down into the salad to get all the layers.
- Optional:.
- Make in individual margarita glasses. I would shred the lettuces for ease for eating out of the glass. It`s a nice way to use leftover ingredients from the main salad as well. This way you can bring the trifle to a pot luck and have two for home. ;).
Nutrition Facts : Calories 270.3, Fat 21.9, SaturatedFat 7.9, Cholesterol 37.9, Sodium 459.8, Carbohydrate 10.8, Fiber 1.5, Sugar 4.7, Protein 8.2
BBQ RANCH SHRIMP SALAD
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
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
ZESTY SHRIMP SALAD ROLLS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Like a classic New England lobster roll only better. Easier. Zestier. Ranchier.
Provided by pamelavachon
Categories Lunch/Snacks
Time 12m
Yield 4 Shrimp Rolls, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl combine shrimp, celery, and shallots. Set aside.
- In another small bowl, combine Greek yogurt, mayonnaise, lemon zest, hot pepper sauce, Hidden Valley Ranch Dips Mix, salt, and pepper. Stir to combine.
- Toss sauce mixture with shrimp mixture until thoroughly coated.
- Spread butter on insides of hot dog buns. Gently spread apart so buttered inside is exposed, and place under broiler for about 1 - 2 minutes until butter is melted and buns are golden brown.
- Divide lettuce leaves among buns and place shrimp mixture on top of lettuce leaves. Serve immediately.
Tips:
- Use succulent shrimp: Employ fresh or frozen shrimp for optimal flavor. If using frozen shrimp, thaw them thoroughly before cooking.
- Cook shrimp properly: Avoid overcooking shrimp, as this will make them tough. Cook them until they turn opaque and pink, about 2-3 minutes per side.
- Make your own ranch dressing: Homemade ranch dressing imparts a fresher, more flavorful taste compared to store-bought options. It's easy to make and requires simple ingredients.
- Use ripe and juicy tomatoes: Select ripe, flavorful tomatoes for the best taste. If they're not in season, use canned diced tomatoes instead.
- Add fresh herbs: Incorporate fresh herbs like cilantro, parsley, or dill for an extra layer of flavor and aroma.
- Don't skimp on the spices: Use a generous amount of spices like paprika, cumin, and chili powder to enhance the dish's flavor profile.
- Let the salad chill: Allow the salad to chill for at least 30 minutes before serving. This helps the flavors meld and develop.
Conclusion:
Cuban Ranch Shrimp Salad is a delightful dish that combines the zesty flavors of Cuban cuisine with the classic American ranch dressing. It's a versatile salad, perfect for summer picnics, potlucks, or light weeknight meals. With its succulent shrimp, fresh vegetables, and tangy dressing, this salad is a sure crowd-pleaser. So next time you're looking for a refreshing and flavorful salad, give Cuban Ranch Shrimp Salad a try – you won't be disappointed!
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