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We gave classic shrimp scampi a Ranch-tastic rice cooker remix that makes mealtime a breeze. Surprise your family and friends with juicy shrimp simmered in lemony wine sauce and packed with savory Ranch flavor.
unsalted butter
1 tbsp
olive oil
1 tbsp
fresh or frozen medium shrimp (see note in instructions)
½ lb
white wine
⅔ cup
lemon zest
1 tbsp
garlic, minced
2 cloves
1 tsp
fresh parsley, for garnish
for drizzling
For safe meat preparation, reference the USDA website.
In the bowl of a rice cooker, add the butter, olive oil, shrimp, wine, lemon zest, garlic and Hidden Valley™ Ranch Seasoning, Dressing & Recipe Mix. Cover and turn the rice cooker on for 20 minutes.
If using frozen shrimp, leave the dish until the time is up. If not, start checking at 10 minutes to see if the shrimp is cooked through.
When finished, pour the shrimp and sauce into a bowl and garnish with the parsley. Serve warm with pasta or crusty bread drizzled with the Hidden Valley® Inverted Garlic Ranch Dressing.
Ingredients Tip:
Shrimp: For the best texture and flavor, use fresh or frozen shrimp (peeled and deveined). If using frozen shrimp, thaw them in the refrigerator overnight or quickly under cold running water before cooking. If you're using large shrimp, you may need to adjust the cooking time slightly, but be careful not to overcook them as they’ll turn rubbery.
Wine: Use a dry, crisp white wine like Pinto Grigio, Sauvignon Blanc or Chardonnay
