Shrimp Burritos Recipe

Ingredients
<br>- 2 tablespoons vegetable oil
<br>- 1/2 cup chopped onion
<br>- 3/4 cup long-grain white rice
<br>- 3/4 teaspoon cumin
<br>- 3/4 teaspoon garlic salt
<br>- 1 1/2 cups chicken broth
<br>- 1/2 cup canned diced tomatoes
<br>- 1 (16 ounce) can refried beans
<br>- 3/4 teaspoon garlic salt
<br>- 1/2 teaspoon ground black pepper
<br>- 12 ounces frozen cooked shrimp without tails, thawed
<br>- 2 teaspoons minced garlic
<br>- 1/2 cup plain yogurt
<br>- 1/2 cup mayonnaise
<br>- 2 teaspoons pureed chipotle peppers in adobo sauce
<br>- 6 (10 inch) flour tortillas, warmed
<br>- 3 cups shredded Cheddar cheese
<br>- 1/3 cup salsa
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.
<br>step 5: 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.
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Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 3/4 cup long-grain white rice
- 3/4 teaspoon cumin
- 3/4 teaspoon garlic salt
- 1 1/2 cups chicken broth
- 1/2 cup canned diced tomatoes
- 1 (16 ounce) can refried beans
- 3/4 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
- 12 ounces frozen cooked shrimp without tails, thawed
- 2 teaspoons minced garlic
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 2 teaspoons pureed chipotle peppers in adobo sauce
- 6 (10 inch) flour tortillas, warmed
- 3 cups shredded Cheddar cheese
- 1/3 cup salsa

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.
step 5: 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.

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