STREAMING NOW: Eden Eats

Horse(Y) Ranch Shrimp Salad #RSC

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
15mins
SERVES:
4
YIELD:
4 oz. each
UNITS:
US

Ingredients Nutrition

  • 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 14 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)

Directions

  1. Remove any remaining shell from the shrimp and give them a rough chop. Set aside, chilled.
  2. 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.
  3. Fold the shrimp into the mixture and season to taste with salt and freshly cracked black pepper.
  4. Serve chilled on it's own or with dark rye slices and watercress for an outstanding American take on a Danish open-faced sandwich.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: