Name: Shrimp Burritos
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 4 to 6 serving(s)
Ingredients: 3/4 cup (150 g) long-grain parboiled rice; 1 1/2 cups (375 ml) vegetable or chicken broth; 1 pinch allspice; 1 can (19 oz/540 ml) black beans, rinsed and drained; 2 green onions, chopped; 2 tomatoes, diced; 1/2 onion, chopped; 1/2 jalapeño pepper, seeded and finely chopped; 1/4 cup (10 g) fresh cilantro, finely chopped; 2 tbsp (30 ml) lime juice; 1 1/2 lb (675 g) small (91-110) peeled shrimp, thawed; 1/2 onion, thinly sliced; 2 tbsp (30 ml) vegetable oil; 4 tsp chili powder; 1 tsp ground coriander; 2 tsp (10 ml) Valentina-style or Frank’s RedHot-style hot sauce, plus more for serving; 6 soft flour burrito tortillas, about 12 inches (30 cm) in diameter; 2 ripe avocados, crushed with a fork; Sour cream, to taste; 3 cups (180 g) iceberg lettuce, thinly sliced; 1 1/2 cup (150 g) mozzarella cheese, grated

Preparation

Rice
- In a pot, bring the rice, broth and allspice to a boil. Season with salt and pepper. Cover and simmer over low heat for 20 minutes. Remove from the heat and let sit for 5 minutes. Add the black beans and green onions. Mix well. Keep warm.
Pico de gallo
- Meanwhile, in a bowl, combine all of the ingredients. Season with salt and pepper. Let macerate for 5 minutes. Drain when ready to assemble the burritos.
Shrimp
- In a large non-stick skillet over high heat, sauté the shrimp and onion in the oil without browning the shrimp. Add the chili powder, ground coriander and hot sauce. Mix well to combine. Continue cooking for 2 minutes or until the shrimp are cooked. Transfer to a bowl. Cover and keep warm. Clean out the skillet.
- Place the tortillas on a work surface. In the centre of each tortilla, spread the avocados. Layer the rice, drained pico de gallo, shrimp, sour cream, lettuce and cheese equally among the tortillas. Fold the sides of each tortilla in towards it centre and tightly roll up to seal in the filling. Turn the burritos over so the seams are underneath.
- In the clean skillet over medium-high heat, brown 3 burritos at a time on all sides, starting with the seam-sides down. Keep warm. Roll up in parchment paper or foil, if desired. Serve immediately with hot sauce and sour cream, if desired.

Shrimp Burritos

Categories

Ingredients

Rice

Pico de gallo

Shrimp

Assembly

Preparation

Rice

Pico de gallo

Shrimp

Personal Note

To help you with this recipe

RICARDO Chef’s Knife