Contigo® Beef Empanadas with Grilled Bay Winds® Shrimp
Directions
- Warm fryer oil in dee fryer to 350°F.
- Fry empanadas until golden and heated through; drain well.
- Combine shrimp, pineapple, tomatoes, jalapenos, onion, margarita concentrate, juice of half lime, olive oil, and 1 tsp. cilantro.
- Combine corn & black beans, guacamole, avocado, remaining lime juice, cotija cheese.
- Place warm street corn dip in center of plate then sprinkle with warm chorizo crumbles.
- Put the empanadas on top of the dip, one set on top of the other.
- Portion the shrimp mixture over the top of the empanadas.
- Garnish with radish and cilantro sprigs.
- Serve the dirty guacamole and salsa on the side.
Ingredients
- 2 ea. Contigo® Shredded Beef Empanada
- Brilliance® Cottonseed & canola oil, for deep frying
- 1 tbsp. Bay Winds® Shrimp, White 21-25 Count, peeled, deveined, grilled, diced
- 1 tbsp. Peak Fresh Produce® pineapple, grilled, small diced
- 1 tbsp. Peak Fresh Produce® 5x6 tomato, small diced
- 2 tsp. Peak Fresh Produce® Onion(s), Red, small diced
- 1/8 tsp. Peak Fresh Produce® Pepper(s), Jalapeño, seeded, minced
- 1 tsp. Contigo® margarita concentrate
- 1/2 ea. Peak Fresh Produce® Lime(s), juice only
- 2 tsp. Roma® extra virgin olive oil
- 2 tsp. Peak Fresh Produce® Cilantro, minced
- 2 tbsp. Contigo® fire roasted corn & black beans
- 3 tbsp. Contigo® Chorizo Crumbles, fully cooked. warmed
- 2 tbsp. Contigo® western style guacamole
- 1 tbsp. Peak Fresh Produce® Avocado, small diced
- 3 tbsp. Contigo Cotija Cheese , grated
- 1/3 cup Contigo® Mexican Street Corn Dip, warmed
- 1 ea. Peak Fresh Produce® Radish(es), cut in half then sliced
- 1 to 2 ea. Peak Fresh Produce® Cilantro, sprigs, for garnish
- 3 oz. ¡Adelante!® Salsa Picante, mild
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
