Crispy Shrimp And Potatoes With Barbecue Ranch #Rsc - cooking recipe

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

Preparation

In a small bowl combine Hidden Valley Ranch dressing, mayonnaise, and barbecue sauce. Stir to combine and set aside.
In a medium saucepan, heat canola oil over medium high heat.
In another bowl combine panko breadcrumbs, lemon zest, 1/2 tsp salt and pepper. Toss shrimp in breadcrumb mixture until thoroughly coated.
Test cooking oil by dropping a few breadcrumbs in the oil - they should sizzle without browning immediately.
Place potato slices in oil and cook until golden brown, about 3 minutes. Remove with slotted spoon to a paper towel-lined plate.
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.
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.