Spicy Shrimp Burrito
Approx. 4 Burritos
2 x Spring onions/Scallions (Washed & sliced)
4 x Garlic cloves (Peeled & grated)
1 x Red bell pepper (Deseeded & diced)
1 Can (200g/7oz) x Chipotle peppers in adobo sauce
1/2 x Lime juice
400ml/13.4floz x Water/Shrimp stock
453g/1lb x Raw shrimp (Deveined & deshelled)
1 Sprig x Fresh coriander/cilantro
1tbsp x Sour cream
1/2tsp x Cracked black pepper
100g/1/2Cup x Long grain white rice
250ml/8.4floz x Water
Pinch x Natural sea salt
2 tbsp x Hot hatch green chili
200g/7oz x Swiss cheese or your choice (Grated)
Tortillas (You can always buy your own instead)
250g/2Cups x Plain/All purpose flour
125g/1Cup x Masa
50ml/1.7floz x Vegetable oil
2 Pinches x Natural sea salt
1tsp x Garlic powder
Water (Enough to bind)
1 x Ripe avocado (Deseeded & scooped)
1/2 x Lime juice
1 tsp x Garlic powder
1) Place a large frying pan onto a medium heath with a tablespoon of vegetable oil. Once hot add the sliced spring onions and the grated garlic. In addition cook down for 2 – 3 minutes until soft, in addition add the diced red peppers to the pan. Cook out for a further 2 – 3 minutes until soft. Add the can of chipotle peppers with the lime juice. Turn the heat down to a low and add 400ml water/shrimp stock, then cook out for an hour.
2) Place the rice, water and salt into a medium size saucepan with a lid on top. Place the saucepan onto a medium heat and once it starts to simmer turn down to a low heat. Cook out for 8 minutes, then take off the heat and allow to steam with the lid on for 5 minutes. Once cooked add the 2 tablespoons of hatch chili, mix well and set aside for later.
3) For the tortillas place all the ingredients into a mixing bowl apart from the water. Mix well then add small amounts of water until it binds together. Once bound together knead for about 5 minutes until smooth. Cut the dough into 4 and lightly dust the work surface with flour, in addition roll each dough out using a rolling pin to the size of your largest frying pan. Once all four are rolled out, place the large frying pan onto a medium heat. Once the pan is hot, cook each tortilla one at a time for 30 – 40 seconds each side. Stack each cooked tortilla in between pieces of foil to prevent them from drying out.
4) For the smashed avocado place all the ingredients into a bowl. Break down with a fork and taste. Season with more natural sea salt or lime juice if needed.
5) Come back to the chipotle sauce and place the shrimp into the pan. Cook for 5 minutes until tender, then add the diced cilantro and the tablespoon of sour cream. Taste and season with natural sea salt if needed.
6) Lay out one of the tortillas and spread a tablespoon of avocado in the middle. Followed by the rice, then the shrimp over the top and finally topped with the grated cheese. Carefully tuck the sides in and wrap tight. Wrap the burrito in foil tightly and cut in half. In addition serve the rest of the chipotle sauce in a side dish.