Shrimp Burritos

  • 11 Nov - 17 Nov, 2023
  • Mag The Weekly
  • Cookery

For aioli
· 1/3 cup mayonnaise

· 1-1/2 tsp Sriracha

· 3/4 tsp fresh lime juice

· 1/2 tsp seafood seasoning, plus more for serving

· Kosher salt (optional)

For shrimp filling

· 1 tbsp extra-virgin olive oil

· 1/2 yellow onion, finely chopped

· 1 small green bell pepper, diced

· 2 cloves garlic, thinly sliced

· 1 lb small shrimp, peeled and deveined, tails removed

· 1/4 tsp ground cumin

· 1/4 tsp paprika

· Kosher salt

· Freshly ground pepper

For assembling burrito

· 4 large flour tortillas, warmed

· 1 cup cooked long-grain

white rice

· 1 cup cooked black beans, rinsed and drained

· 3/4 cup shredded Mexican cheese

· 1 cup shredded lettuce

· 1 avocado, thinly sliced

· 2 tbsp chopped chives, plus more for serving

Make aioli: Whisk together mayo, Sriracha, lime juice, seafood seasoning, and one teaspoon water. Season with salt, if desired.
Make shrimp filling: In a large skillet over medium-high heat, add oil, onion, bell pepper, and garlic. Cook, stirring occasionally, until lightly golden, about two minutes. Stir in shrimp, cumin, and paprika. Season with salt and pepper. Cook, stirring occasionally, until opaque and just cooked through, about four minutes.
Assemble burritos: Lay a tortilla on a serving plate. Add 1/4 cup each of the rice and beans. Top with 1/4 each of the shrimp filling, cheese, lettuce, and avocado slices. Sprinkle with chives and drizzle with aioli. Roll burrito tightly and repeat with remaining tortillas and ingredients. Slice each burrito in half and serve with more aioli, seafood seasoning, and chives.