6/05/2013

Ranch Butter Shrimp

Hidden Valley Ranch seasoning in packets is one of my favorite things to keep on hand.  It is good on almost everything, it comes in convenient single serving packs, and it costs something like 75 cents.  What more do you need?  I use it to make Ranch Pork Chops, Ranch Burgers, Ranch Pot Roast, and now, Ranch Butter Shrimp.


Ingredients
1 bag frozen shrimp
1 packet ranch seasoning
1 stick of butter
2 Tbsp lemon juice

Directions
  1. Preheat oven to 350 degrees.  
  2. Place frozen shrimp in a colander and rinse with lukewarm water to thaw.  
  3. Remove tails and shells from shrimp if necessary.  
  4. Let shrimp drain in the colander for a couple of minutes.  
  5. Remove shrimp from colander and pay dry with paper towels.  
  6. Spread shrimp evenly over baking sheet.  
  7. Melt butter in microwave and pour over shrimp.
  8. Sprinkle ranch seasoning evenly over shrimp.   
  9. Sprinkle lemon juice over top of shrimp.  
  10. Bake in the oven for 12 minutes.  
  11. Shrimp will be ready to eat when they have turned pink and warmed throughout.  
  12. Serve immediately with a slotted spatula.  Enjoy!
Notes
  • You want to make sure your shrimp are really dry at step 4.  They are going to release water while they cook.  If you put wet shrimp in the pan they are going to turn into a soupy mess.  
  • Don't fret too much over getting the butter, ranch, and lemon juice perfectly spread over the shrimp.  All the flavors will even out during the baking process.  
  • There are lots of spices you can use for this dish besides ranch.  The awesome boyfriend and I have also enjoyed it with Montreal chicken seasoning and curry powder.  
  • If you're interested in the asparagus in these pictures you can find that recipe here.  The two dishes worked very well together.    
Here's the 411 on fresh versus frozen:  Most commercial fishing boats
flash freeze shrimp when they are caught, so a lot of times those fresh
shrimp that you are eating aren't really any fresher than frozen.  If you can
get fresh shrimp from a local vendor then do it, but if you're buying them
from the grocery store the frozen ones are just as good.  





















I hope my mom doesn't see this.  She's always telling me not to put
shrimp shells in the garbage disposal.  


















































































Fresh lemon juice is better, but I didn't feel like juicing a lemon.  I keep
this on hand for times like these.  

















You can see how much liquid was released during cooking.  Also, I could
have done a better job drying the shrimp after defrosting.  If yours look
like this don't worry.  They will still be ranchy delicious.




















If you've really got your act together you will cook the shrimp and
asparagus at the same time.  Dinner will be ready in a snap.  













1 comment:

  1. My niece Gayle used this recipe for dinner the other night, the shrimps were delicious!

    ReplyDelete