Shrimp Diablo Bites! Heat Up Your Appetizer Game!
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 (can double)
Ingredients
  • 1 Box Cappello's Lasagna Sheets
  • 1 8oz container Kite Hill Almond Ricotta
  • 2 to 3 tsp. Calabrian chilis in oil
  • 3 to 4 tbsp. non-dairy milk of choice
  • ½ pound raw peeled and deveined shrimp (you will have extra)
  • Sea Salt for sprinkle
  • White Truffle Oil for drizzle (optional)
Instructions
  1. De-frost lasagna sheets in fridge if frozen. Pre-heat oven to 375 degrees and spray a mini muffin tin with non-stick cooking spray.
  2. In a small bowl combine around 6oz of Kite Hill Almond Ricotta and 3 to 4 tbsp. non-dairy milk to loosen. Add the Calabrian chilis starting with 2 tsp. and mix to combine. Taste and if you like more spice, add more chilis one tsp. at a time. (I used 2 and thought the spice level was perfect)
  3. Un-fold defrosted lasagna sheets and lay over a sheet of parchment paper on your work surface. Using a knife or pizza cutter cut into 12 small squares (about 2x2). Spray each square with olive oil to help make more pliable.
  4. Press each square into the muffin tin. Ok to fold over sides to fit in muffin tin, if there are cracks, just fill in with extra pieces, will bake up together. Don't worry.
  5. Add about 2 heaping tsp. of the almond ricotta and chili mixture to the prepared cups.
  6. Take 6 shrimp, cut in half and lightly butterfly. Top each cup with the halved shrimp. Spray the cups with more olive oil spray and sprinkle with sea salt.
  7. Bake in center rack for 10 to 15 minutes until the cups are golden brown. Remove from oven and using a knife or off-set spatula, remove from tins and place on your serving board.
  8. Drizzle lightly with white truffle oil or good quality olive oil.
  9. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2019/03/09/shrimp-diablo-bites-heat-up-your-appetizer-game/