These delicious and filling Chipotle shrimp burritos are stuffed with smoky chipotle shrimp (with just the right amount of heat), rice, and a cool and refreshing avocado crema that ties everything together. I’m Heidi and I love Mexican food. It’s 100% true and I am 100% good with owning up to the fact that if you can give me something spicy to eat I’ll be more than happy to choose it over a mundane turkey on white bread sandwich. Unless that turkey on white bread sandwich also comes with a layer of sweet cranberry sauce and avocado slices with a sprinkle of kosher salt. Then we are in business. Add pickles and I might be in heaven. But for as much as I love Mexican food, from the tacos and gooey enchiladas to tomatillo salsa and citrusy guacamole, I’m not much of a burrito buff. So many flavors packed into portions that could feed a village resulting in the embarrassing wipe down of my face with half a dozen napkins—while searching for more—and the overwhelming kerfunkle of feeling like I just ate a house once I’m finally finished. Heaven forbid I should have to save half of a burrito for another meal. That would be like getting a foot massage but the masseuse does only one foot. You can just feel the neglect can’t you? That’s why I LOVE this burrito recipe. First of all I love spice. Secondly I love Avocados from Mexico. And thirdly I love shrimp that’s been doused in spice and cooked just for a minute or two so it’s still tender and succulent. Okay, and fourthly I love it slathered in a lightened but creamy sauce that leaves me feeling just filled, not overloaded.
Algunas notas sobre la receta:
This recipe is one I love using a cast iron skillet for. It gives a nice sear to the shrimpies and I leave the pan for my husband to clean. He says I don’t ever clean our cast iron correctly so let’s share the love with him right? When I cook he cleans. When he cooks he cleans. It’s a fair trade off, right? I have a feeling I’m going to be getting a lesson in cast iron cleaning soon. Please, please use wild shrimp rather than farm raised. I really like the wild Key West Pinks that I find at Whole Foods Market, but a sustainable wild Mexican shrimp is also going to deliver far more taste than a shrimp that’s been farm raised. The secret to this avocado crema sauce is in its simplicity. Just 3 ingredients for all that flavor. The secret ingredient is canned green chile enchilada sauce. I like the Hatch chile version because they’ve been roasted and give off a fantastic spicy kick with another layer of slight smokiness. Depending on your heat barometer, feel free to try a different enchilada sauce if you’d like. You might have leftover avocado crema, great for a topping on a mexican inspired salad of romaine, chicken and corn or to top that turkey and cranberry on white bread sandwich. To store the avocado crema in the refrigerator, place a piece of plastic wrap directly on top of the crema to keep discoloration from occurring. It will last for 3 days. If you happen to have leftover shrimp, try this as a morning treat with a few scrambled eggs. I did. Divine. Si haces esta receta, ¡házmelo saber! Deja una calificación ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️ en esta receta abajo y deja un comentario, toma una foto y tag me on Instagram
Ingredientes
- ½ cucharadita de canela
- ½ taza de crema mexicana o crema agria ligera
- 1 diente de ajo
- 2 Avocados from Mexico
- 1 cucharada de miel
- 3 cucharadas de aceite de oliva virgen extra (, divididas)
- 1 taza de salsa para enchiladas de chile verde Hatch (, (lata de 15 onzas))
- 3 tazas de arroz blanco cocido
- 4 chiles chipotles enlatados en salsa de adobo
- 1 lima (, zumo)
- 4 tortillas de harina
- 1 libra de gambas medianas (sin caparazón ni cola (51-60 gambas por libra))
- ½ taza de hojas de cilantro y más para decorar
- 1 cucharada de salsa de adobo
Instrucciones
- Mezcle los chiles chipotles, la salsa de adobo, el ajo, la miel, 2 cucharadas de aceite de oliva y la canela en un procesador de alimentos hasta obtener una mezcla homogénea. Coloque los camarones en una bolsa Ziploc para congelador con la mezcla de chipotle y deje marinar en la nevera durante 1-2 horas.
- Mientras tanto, coloque las mitades de aguacate, la crema y la salsa para enchiladas de chile verde Hatch en una licuadora y mezcle para combinar. Añada una cucharada de agua o más salsa para enchiladas hasta obtener la consistencia deseada. Refrigere hasta que esté listo para armar los burritos.
- Cocer el arroz siguiendo las instrucciones del paquete. Esponje el arroz y añada el zumo de una lima y las hojas de cilantro. Mantener caliente a fuego lento.
- Pon una sartén de fondo grueso o una sartén de hierro fundido a fuego medio-alto y añade la cucharada restante de aceite de oliva. Una vez caliente, añada las gambas por tandas con cuidado de no llenar demasiado la sartén. Cocínelas durante 2 minutos por cada lado y, a continuación, déles la vuelta y cocínelas durante un minuto más. Retire de la sartén y continúe hasta que todos los camarones estén cocidos.
- Para montar los burritos, calienta las tortillas en el microondas durante 30 segundos. Coloca ¾ de taza de arroz cliantro con lima sobre la tortilla caliente, añade 10-12 gambas por burrito y cubre con la crema de aguacate. Exprime lima fresca y adorna con hojas de cilantro adicionales. Enrolla el burrito y cubre con más crema de aguacate si lo deseas.
