Shrimp And Avocado Burritos Food

CHIPOTLE SHRIMP BURRITOS WITH SIMPLE AVOCADO CREMA

Steps:

• Blend chipotle peppers, adobo sauce, garlic, honey, 2 tablespoons of olive oil and cinnamon in a food processor until smooth. Place shrimp in a gallon Ziploc freezer bag with chipotle mixture and marinate in fridge for 1-2 hours.
• Meanwhile, place avocado halves, crema and Hatch green chile enchilada sauce in a blender and mix to combine. Add a tablespoon of water or more enchilada sauce to desired consistency. Refrigerate until ready to assemble burritos.
• Cook rice according to package directions. Fluff rice and add the juice of one lime and cilantro leaves. Keep warm on low heat.
• Bring a heavy bottom skillet or cast iron skillet to medium high heat and add remaining tablespoon of olive oil. Once hot add shrimp in batches taking care not to overcrowd pan. Cook for 2 minutes each side then flip and cook for an additional minute. Remove from pan and continue until all shrimp are cooked.
• To assemble burritos, microwave tortillas for 30 seconds. Place ¾ cup cliantro lime rice on warmed tortilla, add 10-12 shrimp per burrito and top with avocado crema. Squeeze fresh lime and garnish with additional cilantro leaves. Roll into burrito and top with additional avocado crema as desired.

SHRIMP BURRITOS

Steps:

• In a large skillet, combine the first six ingredients. Cook and stir over medium heat until cream cheese is melted and blended. Stir in shrimp; heat through., Spoon 2/3 cup filling off center on each tortilla. Sprinkle each with 2 tablespoons cheese. Fold sides and ends over filling and roll up. Serve with lettuce.

SHRIMP BURRITOS

Steps:

• Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook until tender, stirring frequently. Stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.
• In a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. Cook over low heat, stirring occasionally until heated through.
• Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat, and coat with cooking spray. Saute shrimp until heated through and lightly browned.
• In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.
• Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup of rice. Spread on about a tablespoon of the chipotle sauce, and salsa to taste. Roll up, and serve.

SMOTHERED SHRIMP BURRITOS

Steps:

• Defrost spinach and shrimp.
• Preheat oven to 400°F.
• Saute mushrooms and garlic in 2 tbsp olive oil until tender.
• Add shrimp and cook until just heated through. Do not overcook as shrimp tends to become rubbery.
• Add spinach when you think shrimp is about 1/4 way heated through.
• Spinach and mushrooms hold a lot of water, so drain excess liquid in colander, pressing with large spoon to expel.
• Let cool.
• In small sauce pan, heat green chili sauce on low, stirring occasionally. When shrimp mixture has cooled enough to handle, add 3/4 of the Monterrey Jack cheese, and mix with well-washed hands.
• Place a portion of mixture into center of spinach wrap and fold up like a burrito.
• Spray both sides of wrap with non-stick cooking spray. (It helps to have another person do this for you as your hands will be very messy).
• Cook @ 400, uncovered, until bottom browns, about 10-15 minutes, depending on your oven. Flip with spatula and repeat.
• Remove promptly from oven and place in center of plate. Cover with green chili sauce, remaining cheese, avocado slices, tomato, and a generous heaping of chopped lettuce. Sprinkle with chopped cilantro.

SHRIMP BURRITO

Steps:

• Heat butter over medium heat in saucepan and saute onion until translucent.
• Stir in rice and continue to cook until heated through.
• Stir in spices, adjusting to your taste. (I like subtle flavors, so you might want to add extra.).
• Cut tails off shrimp and cut shrimp into pieces. Turn pan down to low, then add shrimp and cheese, stirring until cheese is melted.
• Assemble, making either 1 large or 2 small burritos. Add whatever extras you would like, such as avocado, tomatoes, shredded lettuce or cabbage, taco sauce, refried beans, sour cream -- or just leave it plain :).