Ranchero Shrimp with Brown Rice Pilaf

My favorite thing to eat at Doolittles was the Ranchero Wings.  I was so sad when they took them off of the menu.  After making my own ranch seasoning yesterday, I decided to create something similar with shrimp.  The results were so great!  I can’t wait to try this recipe out on the grill when it warms up.  I am also going to try it with chicken wings and chicken breast tenders.  I know the ones at Doolittles tasted like they had butter in them but I didn’t miss that at all.

Ranchero Shrimp

1 lb raw shrimp, defrosted

2 TBSP Olive Oil

1 1/2 TBSP of Home-made ranch seasoning or 1 packet of ranch

2 green onions, chopped finely (just the green part)

up to a 1/2 of a lemon, juiced  (cut the other half to serve with the shrimp)

Himalayan pink salt and pepper to taste

I will add cayenne pepper next time, I forgot and I know the ranchero wings had a little bit of a kick to them.

Combine ranch, green onions, pepper, olive oil, cayenne (if you are using it) and lemon juice in a glass bowl.  Toss in the shrimp and marinate at least 20 minutes.  You can always use a plastic ziplock if you prefer but I am trying to stick with as much glass these days.

Heat a skillet to medium.  Dump in shrimp and the extra marinade.  Cook about 2 minutes or so each side until they are cooked through. Depending on the size of your shrimp it may take less or more.  You don’t want to over cook them.

Serve them with brown rice veggies pilaf. I had a little marinade left in the pan that I poured over the shrimp.  If I would have had a little bit of good white wine, I would have deglazed the pan.

Brown Rice Pilaf

2 cups brown rice, cooked

2 1/2 cups fresh vegetables of your choice.  I used portabellas, red pepper, carrots, broccolini, fresh garlic, and green onion.  Chop them all about the same size and saute them in Olive Oil over medium high heat until tender, about 4-5 minutes.  Add brown rice and a little bit of chicken stock if you want for flavor.  Season with pink salt and pepper.




2 1/2 cups or so of veggies

saute until tender

Make a big batch of brown rice on the weekend and use it for many things from pilaf, porridge, stir-fry, brown fried rice (recipe on my facebook page), and brown rice pudding. Cook once, eat twice or more!


I love leftovers so I couldn’t wait to use these today for something.  I was running behind schedule as usual and wanted something quick.  I decided to make a buffalo shrimp salad with organic romaine, spinach, carrots and  avocado with a little Franks Red hot and yogurt ranch dressing.  It was great!


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