Shrimp Sliders With Remoulade Sauce #RSC

Name: Shrimp Sliders With Remoulade Sauce #RSC
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 sandwiches, 8 serving(s)
Ingredients: 1/2 cup spinach leaves, rough chopped; 2 tablespoons chives, chopped; 1 cup frozen corn; 4 roma tomatoes, diced; 1/4 cup red onion, finely diced; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 lemon, juice and zest of; 1 cup Hidden Valley® Original Ranch® Dressing; 1/2 cup green onion top, finely chopped; 2 tablespoons fresh parsley leaves, finely chopped; 2 tablespoons celery, finely chopped; 2 tablespoons creole mustard; 2 tablespoons ketchup; 1 tablespoon tomato paste; 1 1/2 teaspoons garlic, minced; 1 teaspoon paprika; 1 teaspoon hot sauce; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups shrimp, diced; 1 tablespoon fresh parsley leaves, chopped; 8 rolls or 8 slider buns; 4 slices tomatoes, halved; 1/4 teaspoon salt; 1/4 teaspoon white pepper

Submitted by TOPCAT TONY

"Ready, Set, Cook! Hidden Valley Contest Entry. Shrimp sliders with a remoulade sauce made from Hidden Valley Original Ranch Dressing and served with a light salsa."

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Ready In:: 1hr
Ingredients:: 26
Yields:: 8 sandwiches
Serves:: 8

ingredients

¹⁄₂ cup spinach leaves, rough chopped
2 tablespoons chives, chopped
1 cup frozen corn
4 roma tomatoes, diced
¹⁄₄ cup red onion, finely diced
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon black pepper
1 lemon, juice and zest of
1 cup Hidden Valley® Original Ranch® Dressing
¹⁄₂ cup green onion top, finely chopped
2 tablespoons fresh parsley leaves, finely chopped
2 tablespoons celery, finely chopped
2 tablespoons creole mustard
2 tablespoons ketchup
1 tablespoon tomato paste
1 ¹⁄₂ teaspoons garlic, minced
1 teaspoon paprika
1 teaspoon hot sauce
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon black pepper
2 cups shrimp, diced
1 tablespoon fresh parsley leaves, chopped
8 rolls or 8 slider buns
4 slices tomatoes, halved
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon white pepper

directions

1. In a medium bowl, combine the first 8 ingredients for the salsa and refrigerate until ready to serve.
2. In a blender, combine the next 12 ingredients for the Remoulade Sauce. Process until smooth.
3. In a medium bowl, combine the shrimp and parsley leaves with 1/4 cup of the Remoulade Sauce and toss. Season with the 1/4 tsp salt and 1/4 Tsp white pepper.
4. Spread 1/4 cup of the Remoulade Sauce on the bottom half of each bun. Place a slice of tomato and the top half of the bun.
5. Serve with a portion of the salsa and some potato chips.