Horse(Y) Ranch Shrimp Salad #RSC

"Ready, Set, Cook! Hidden Valley Contest Entry - A fast and delicious chilled shrimp salad for an open-faced sandwich, or on it's own with some peppery watercress. This is perfect for a fresh afternoon lunch or a classy hors d'oeuvre. This is one of my favorite recipes to entertain with because it's simple, fast, and packs a powerful flavor punch."
 
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Ready In:
15mins
Ingredients:
10
Yields:
4 oz. each
Serves:
4
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ingredients

  • 1 lb cooked shrimp, peeled & deveined
  • 0.5 (1/2 ounce) packet Hidden Valley Original Ranch Seasoning Mix
  • 12 cup mayonnaise
  • 12 cup Greek yogurt
  • 12 lemon, juice of
  • 14 cup finely grated fresh horseradish or 1/4 cup prepared horseradish
  • 2 tablespoons finely sliced chives
  • salt and pepper
  • 8 slices dark rye (optional) or 8 slices pumpernickel bread (optional)
  • 1 cup watercress, loosely packed (optional)
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directions

  • Remove any remaining shell from the shrimp and give them a rough chop. Set aside, chilled.
  • In a large bowl whisk together the Hidden Valley® Original Ranch® Seasoning Mix, mayonnaise, greek yogurt, lemon juice, fresh horseradish or prepared horseradish, and chives.
  • Fold the shrimp into the mixture and season to taste with salt and freshly cracked black pepper.
  • Serve chilled on it's own or with dark rye slices and watercress for an outstanding American take on a Danish open-faced sandwich.

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Reviews

  1. This was really very good! The tang of the horseradish was delightful. For some reason, I had an excess amount of dressing so I added some pasta for a delicious pasta salad.
     
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