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Shrimp Burritos

SUBMITTED BY: SHACKL PHOTO BY: cookin'mama

"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!"
RECIPE RATING:
The reviewer gave this recipe 39 stars. This recipe average a 4.6 star rating.
Read Reviews (31)
PREP TIME  25 Min
COOK TIME  15 Min
READY IN  40 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

  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.
  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.
  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.
  4. In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.
  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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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2005 by devilsdancefloor
really lovely dish, could be prepared with chicken or veggies for vegetarians. the one bit i... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2004 by SHACKL
I know these seem weird... but they are wonderful! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2008 by Foodie
These were good. I think the best part was the Chipolte sauce. Long version-make the original... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2006 by CINDY18LOU
My husband and I really enjoyed these! Nice spicy kick. I used whole black beans instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2008 by jakenlaura2002
This is a wonderfully delicious homemade mexican meal! Thank you for the recipe! If you... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 26, 2007 by Briana2283
Too much work for a burrito, I didn't have a clean pan left! I tried to be economical and use... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 8, 2007 by Sokha
Whew! This was a lot of work for one burrito. It tasted good but not over the top. Thanks... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2007 by cookin'mama
Knowing I needed to save some calories for a Cinco De Mayo margarita, I set about to lower the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 4, 2007 by KLOKANEK