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)
