Shrimp Diablo Bites! I told you I had an appetizer version of my Fettuccini Shrimp Diablo. Well here you go! They are ready for their close-up. This time using Capello’s lasagna sheets, which are gluten and grain free, I also kept these dairy free by using Kite Hill Almond Ricotta and Calabrian chilis to give it that devilishly delicious bite!
I am always on the hunt for a good appetizer since I entertain so much. This one checks all the boxes, quick, easy, everyone can enjoy and of course tastes really darn good! I don’t know about you, but when I am having people over, I like to do as much ahead as possible. But for those things you can’t do ahead and have to wait until your event date, I keep those recipes really simple.
This recipe is just that. It only takes about 10 minutes to prepare and 15 to cook! You could even cut that down to like 6 minutes (like 7 minute abs…just a little throw-back to “There’s Something About Mary” 😉 ) if you mix the almond ricotta and Calabrian chilies the night before. So simple, man I’m smart!
I like to have an array of food for all my guests, I have a something for everyone. If you have zero dietary restrictions and just love good food, you are really in luck, you will have a cornucopia of delectables to dabble in!
Cappello’s Lasagna sheets are transformed when baked into these perfect little cups!
Kite Hill Almond Ricotta, mixed with a little non-dairy milk and that spice from the Calabrian chilis!
All ready to go topped with yummy wild caught shrimpies!
Ta-da! Be sure to heat things up at your next gathering with my Shrimp Diablo Bites! Or just heat up a Monday night because “somebody has a case of the Mondays” and you want to forget for a minute you have a whole week of work left with some party food!
Happy Weekending (or Mondaying)!
Diane
- 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)
- 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.
- 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)
- 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.
- 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.
- Add about 2 heaping tsp. of the almond ricotta and chili mixture to the prepared cups.
- 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.
- 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.
- Drizzle lightly with white truffle oil or good quality olive oil.
- Enjoy!
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