From the kitchen of One Perfect Bite...We've been eating a bit lighter than usual this week. I've flirted with this recipe for months now and I decided that with small adjustments, these burritos would be perfect for our dinner tonight. While they are a bother to make, I can happily report they are absolutely delicious and worth the fuss. They are not truly hard to make, but their assembly is a four step process and you'll end up using more pots and pans than you normally associate with quick meal preparation. Three frying pans later, I'm still of the opinion that these burritos are worth it. You'll need cooked shrimp to begin their assembly. You can boil or steam them yourself if that's your want, but the precooked market variety will work just as well in this recipe. There are two elements that make these burritos standouts. One is the Mexican rice filling and the other is a yogurt sauce that's flavored with chipotles and the adobo sauce in which they are packed. If you are counting calories or fat grams, feel free to use a low-fat version of refried beans or simply cut back on the amount you use in the assembly of the burritos. This is a wonderful recipe for a Meatless Monday meal and I hope you'll give it a try. The only thing it lacked was a bit of green to give it more color. I added a 1/3 cup of cilantro to the ingredient list to remedy that. I am not a huge fan of Mexican cooking, but I really enjoyed these and I think you will, too. I found the recipe at Blog Chef. Here is how the burritos are made.
Shrimp Burritos...from the kitchen of One Perfect Bite courtesy of Blog Chef
12 ounces cooked shrimp (with tails removed)
2 tablespoons garlic (minced)
2 tablespoons oil
1/2 cup onion (chopped)
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 petite diced tomatoes
1/2 cup plain yogurt
1/2 cup mayonnaise
2 teaspoon pureed chipotle peppers in adobo sauce
1 (16 ounce) can refried beans
3/4 teaspoon garlic salt
1/2 teaspoon ground black pepper
6 (10 inch) flour tortillas
3 cups shredded cheddar cheese
1/3 cup salsa
1/3 cup cilantro, chopped
1) Heat oil in a saucepan over medium heat. Add onion and cook while stirring until tender. Stir in rice, season with garlic salt and cumin. Cook until the rice is lightly toasted (about 5 minutes). Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat cover and simmer for 15-20 minutes, until liquid has been absorbed. Set aside.
2) In a small saucepan, stir together refried beans, 3/4 teaspoon of garlic salt, and 1/2 teaspoon black pepper. Cover and warm over low heat until heated through.
3) Coat a skillet with cooking spray and heat over medium-high heat. Add shrimp and garlic, sauté shrimp until they are heated through and lightly browned.
4) In a small bowl combine yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until needed.
5) To assemble each burrito. Warm tortillas in Microwave so they are easy to fold. Place about 1/4 cup of cheese on each warm tortilla. Top with about 1/2 cup of shrimp. Top with 1/4 cup of refried beans, and then 1/4 cup of rice. Spread on about a tablespoon each of salsa and chipotle sauce, sprinkle with a tablespoon of cilantro, then roll up and serve. Yield: 6 burritos.
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