Shrimp Taquito Bites with Ricotta Lime Crema

Directions

Preheat oven to 400º F.  Line a baking sheet with parchment paper or coat with nonstick cooking spray.  Lightly spray a 24-each mini muffin pan with nonstick cooking spray.

Prepare a cheesy breadcrumb topping by tossing together half cup Frigo® Shredded Parmesan Cheese, plain panko bread crumbs, and 1 tablespoon taco seasoning in a medium sized bowl. Reserve to the side.

Rinse shrimp under cold water and pat dry.  In a small bowl, toss shrimp in vegetable oil and then move to cheesy breadcrumb topping bowl.  With hands, lightly toss the shrimp in cheesy breadcrumbs to evenly coat them. Carefully lay coated shrimp on prepared baking sheet.

Line each mini-muffin cup with a wanton wrapper.  Gently press in to the divot to create a cup.  Lightly spray the wonton wrappers with nonstick cooking spray and lightly dust each with a pinch of taco seasoning.  Fill each wonton wrapper with 1 loose teaspoon of Frigo® Shredded Parmesan Cheese and then top with a teaspoon of refried beans.

Place the shrimp on one rack and wontons on another rack of the oven and bake for 6-8 minutes or until shrimp are just pink, firm and cooked through and the wonton wrappers are golden brown.

Meanwhile, prepare a cilantro lime crema by whisking together the Frigo® Whole Milk Ricotta, cilantro lime dressing and ground cumin in a bowl.

Remove from oven and assemble taquitos by filling wonton cups with a teaspoon of guacamole, ½ teaspoon of fresh salsa, ½ teaspoon cilantro lime crema, and top with a shrimp. Serve immediately, garnished with cilantro and lime.