SHRIMP AND AVOCADO BURRITOS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Heat the rice as the label directs; keep warm. Chop 1 to 2 tablespoons jalapeños; set aside. Combine the beans, corn and salsa in a large skillet over medium-high heat. Bring to a simmer and cook until thickened, 2 to 3 minutes. Stir in the shrimp and simmer until cooked through, 5 to 7 minutes. Stir in 1/4 cup cilantro, the chopped jalapenos and brine.
- Mash the avocado with the lime juice and remaining 1/4 cup cilantro in a small bowl. Season with salt and pepper.
- Warm the tortillas in the microwave until softened, 30 seconds to 1 minute. Spread the avocado mixture in the center of each tortilla. Top with some of the shrimp-bean mixture, then top with the rice. Fold in the sides of the tortillas and roll up.
- Place the burritos seam-side down on a baking sheet and bake until warmed through, about 5 minutes. Serve with sour cream, lime wedges and pickled jalapeno slices.
SHRIMP AND VEGGIE BOWL (OR BURRITO)
This is one of those "what do I have in my frig that I can make" dinner bowls. Trying to eat A LOT more veggies, I came up with this bowl of everything that sounded yummy. This bowl also makes a great burrito as well. Wrap all ingredients in a large flour tortilla instead.
Provided by Darci Juris
Categories Tacos & Burritos
Time 50m
Number Of Ingredients 11
Steps:
- 1. Preheat grill. Wash vegetables, and peel potato.
- 2. Slice zucchini and sweet potatove into long slices, about 1/4 inch thick. Spray with cooking oil, and season with salt and pepper. Set aside.
- 3. Slice bell pepper into thirds, removing the core/seeds. Spray with cooking oil and set aside.
- 4. Slice onions, and either saute them on the stove, or grill them with the rest of the veggies. I actually decided to caramelize mine in a pan.
- 5. Prep shrimp how you prefer. You can either grill them with the veggies, or saute them in a pan. I actually bought pre-cooked shrimp from the Sprouts Grocery.
- 6. Grill veggies (and shrimp) until done (about 5 min each side).
- 7. Divide grilled veggies, shrimp, onion, spinach, beets, beans and rice between 2 serving bowls.
- 8. Drizzle a teaspoon of balsamic glaze on top, and add about 2 tablespoons hummus. ENJOY!
CHIPOTLE VEGGIE BURRITOS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.
- Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.
- Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.
- Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.
Nutrition Facts : Calories 934 calorie, Fat 27 grams, SaturatedFat 12 grams, Cholesterol 51 milligrams, Sodium 1436 milligrams, Carbohydrate 140 grams, Fiber 11 grams, Protein 34 grams
CHIPOTLE & LIME PRAWN BURRITO BOWLS
Serve up a big bowl of colour with this easy prawn burrito bowl, with zingy chipotle and lime flavours. Full of nutrients, it provides four of your 5-a-day
Provided by Liberty Mendez
Categories Dinner
Time 15m
Number Of Ingredients 18
Steps:
- Mix the red onion with the vinegar, sugar and a pinch of salt. Cover and leave to pickle for at least 1 hr or overnight. To prepare the prawns, mix the chipotle paste, honey, lime zest and juice and oil together, then toss in the prawns until they're coated in the mixture.
- Put the leftover rice in a large bowl and mix with the lime zest and juice, most of the spring onions and the kidney beans. Season lightly. Spoon the mixture into two shallow bowls.
- Top the rice with the pickled red onions, spiced prawns, sweetcorn, sliced avocado, the remaining spring onions and tomatoes. Spoon the crème fraîche on top, then serve with the coriander and a sprinkling of chilli flakes, if you want it spicy. Serve the extra lime wedges on the side for squeezing over, if you like.
Nutrition Facts : Calories 564 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 18 grams sugar, Fiber 14 grams fiber, Protein 23 grams protein, Sodium 1.7 milligram of sodium
SHRIMP BURRITOS
I worked at a Mexican restaurant that specializes in Baja dishes, and became addicted to this burrito... I moved away, so I had to create my own. The Chipotle Sauce is what makes it oh so yummy!
Provided by SHACKL
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 866.4 calories, Carbohydrate 73.2 g, Cholesterol 159.9 mg, Fat 45.9 g, Fiber 7.2 g, Protein 39.2 g, SaturatedFat 16.9 g, Sodium 2041.8 mg, Sugar 5.3 g
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