Shrimp Burritos
Shrimp Burritos
Notes
Try using sour cream instead of yogurt.
Try mixing salsa with the mayonnaise mixture for easier assembly at the end.
Ingredients
- 2 Tablespoons vegetable oil
- 1/2 onion, chopped
- 3/4 long-grain rice, uncooked
- 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 black pepper
- 12 ounces cooked shrimp, peeled and deveined
- 2 teaspoons minced garlic
- 1/2 cup plain yogurt
- 1/2 cup mayonaise
- 2 teaspoons pureed chipotle peppers in adobo sauce
- 3 cups shredded cheddar
- 1/3 cup salsa
- flour tortillas
Instructions
- Heat oil in a medium saucepan over medium heat.
- Add onion, and cook for 3 minutes.
- Add rice, cumin and 3/4 teaspoon garlic salt.
- Cook for 5 minutes, until rice is toasted.
- Add chicken broth and tomatoes and bring to a boil.
- Reduce heat to low and cook for 15 to 20 minutes until liquid is absorbed.
- In a small saucepan, cook beans, remaining garlic salt and pepper over low heat until warm.
- Coat a skillet with cooking spray and heat over medium-high heat.
- Cook shrimp and garlic until lightly browned.
- In a small bowl, stir together yogurt, mayonnaise and chipotle peppers until smooth.
- For each burrito, add 1/4 cup cheese, 1/2 cup shrimp, 1/4 cup beans, 1/4 cup rice, 1 Tablespoon chipotle sauce and 1 Tablespoon of salsa.
- Roll and serve.