Gettin Hitched at the Ranch! American... #RSC

• 1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
• 12 lb medium shrimp (peeled and deveined)
• 1 lb ground pork
• 2 egg whites (whisked)
• 2 tablespoons plain breadcrumbs
• 2 (32 ounce) cartons low sodium chicken broth
• 3 ounces plain Greek yogurt
• 1 teaspoon extra virgin olive oil
• 12 cup spinach (thawed & drained)
• 12 cup frozen corn (thawed & drained)
• 14 cup shallot (chopped)
• 12 cup fresh red pepper (chopped)
• 14 teaspoon cayenne pepper
• salt and black pepper

1. In a large non-stick frying pan add olive oil and heat on medium-high.
2. Add shallots, red pepper, corn, spinach, cayenne pepper, salt and pepper.
3. Saute for approximately 3-4 minutes; add shrimp continuing to cook for an additional 5 minutes.
4. Immediately remove from heat/pan, set aside.
5. In a large bowl, throughly hand mix ground pork, Hidden Valley Original Ranch Seasoning Mix, egg whites & bread crumbs.
6. Hand roll the ground pork mixture into mini-meatball (approximately 3/4 in diameter) and set aside on a non-stick surface such as wax paper or a cookie sheet.
7. In a large sauce pan heat chicken broth to boil.
8. Reduce heat, stir in Greek yogurt until well blended.
9. Add mini-meatballs allowing to cook on medium heat until meat is no longer pink on the inside.
10. Remove from heat.
11. Stir in shrimp and vegetable mixture.
12. Serve immediately.

mix, shrimp, ground pork, egg whites, breadcrumbs, chicken broth, yogurt, extra virgin olive oil, spinach, frozen corn, shallot, fresh red pepper, cayenne pepper, salt

Taken from www.food.com/recipe/gettin-hitched-at-the-ranch-american-rsc-494446 (may not work)