Shrimp Burritos - cooking recipe

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
Preparation
    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.

Leave a comment