Bay Winds® Shrimp and Bacio Flauta
Bay Winds® Shrimp and Bacio Flauta
Directions
- Rough chop shrimp into pieces.
- In a sauté pan over medium heat add olive oil. Add onions, shrimp, cumin, salt, and pepper to pan and cook for 2-3 minutes until shrimp is pink and done.
- Remove mixture from pan and drain off any excess moisture or oil. Allow to cool.
- Portion shrimp mixture on each tortilla and add portion of cheese. Roll into a tube and secure with toothpick then cook in oil until golden brown.
- Serve 2 per person with a drizzle or side of dipping sauce.
Ingredients
- 12 Contigo® Tortilla(s), Flour 6-inch
- 1/2 lb Bay Winds® shrimp 61/70 count, peeled, deveined, tail off
- 1 cup Bacio® cheese
- 1/2 Peak Fresh Produce® Onion(s), small dice
- 1 tbsp Peak Fresh Produce® Cilantro, minced
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 1/2 tbsp Roma® Cumin, Ground
- 1 tbsp Piancone® Oil, Olive
- 24 toothpick(s)
- for frying Brilliance® oil
- 1/2 cup Contigo® chipotle dipping sauce, (see recipe below)
Contigo® chipotle dipping sauce
Directions
- In a mixing bowl add ingredients and mix.
- Store refrigerated until needed.
Ingredients
- 1 cup West Creek® Mayonnaise
- 1/2 cup Nature's Best Dairy® Sour Cream
- 1/2 Peak Fresh Produce® Lime(s), juice only
- 1 1/2 tbsp Contigo Chipotle pepper, pureed
- 1/8 tsp Magellan® sea salt
- 1 1/2 tsp Peak Fresh Produce® Cilantro, minced
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
