Shrimp Burritos | RICARDO

Name: Shrimp Burritos | RICARDO
Total time: 80 min
Ingredients: 3/4 cup (150 g) long-grain parboiled rice; 1 1/2 cups (375 ml) vegetable or chicken broth; 1 pinch allspice; 1 can (19 oz/540 ml) black beans, rinsed and drained; 2 green onions, chopped; 2 tomatoes, diced; 1/2 onion, chopped; 1/2 jalapeño pepper, seeded and finely chopped; 1/4 cup (10 g) fresh cilantro, finely chopped; 2 tbsp (30 ml) lime juice; 1 1/2 lb (675 g) small (91-110) peeled shrimp, thawed; 1/2 onion, thinly sliced; 2 tbsp (30 ml) vegetable oil; 4 tsp chili powder; 1 tsp ground coriander; 2 tsp (10 ml) Valentina-style or Frank’s RedHot-style hot sauce, plus more for serving; 6 soft flour burrito tortillas, about 12 inches (30 cm) in diameter; 2 ripe avocados, crushed with a fork; Sour cream, to taste; 3 cups (180 g) iceberg lettuce, thinly sliced; 1 1/2 cup (150 g) mozzarella cheese, grated

www.ricardocuisine.com

This chock-full burrito is perfect for a Mexican fiesta or family theme night. It features flavourful shrimp, spicy black bean rice and is piled high with toppings.

Keywords

pico de gallo
dinner ideas
lunches
mexican food
shrimps
burritos
weekday recipe
tortillas
avocado

View full recipe on www.ricardocuisine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ricardocuisine.com.

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Ingredients

3/4 cup (150 g) long-grain parboiled rice
1 1/2 cups (375 ml) vegetable or chicken broth
1 pinch allspice
1 can (19 oz/540 ml) black beans, rinsed and drained
2 green onions, chopped
2 tomatoes, diced
1/2 onion, chopped
1/2 jalapeño pepper, seeded and finely chopped
1/4 cup (10 g) fresh cilantro, finely chopped
2 tbsp (30 ml) lime juice
1 1/2 lb (675 g) small (91-110) peeled shrimp, thawed
1/2 onion, thinly sliced
2 tbsp (30 ml) vegetable oil
4 tsp chili powder
1 tsp ground coriander
2 tsp (10 ml) Valentina-style or Frank’s RedHot-style hot sauce, plus more for serving
6 soft flour burrito tortillas, about 12 inches (30 cm) in diameter
2 ripe avocados, crushed with a fork
Sour cream, to taste
3 cups (180 g) iceberg lettuce, thinly sliced
1 1/2 cup (150 g) mozzarella cheese, grated