Shrimp Burritos ( Fleet Foxes - The Shrine / An Argument )

Ingredients:

30 ml vegetable oil

85 g chopped onion

140 g long-grain white rice

2 g cumin

4 g garlic salt

355 ml chicken broth

120 g canned diced tomatoes

1 (16 ounce) can refried beans

4 g garlic salt

1 g ground black pepper  

335 g frozen cooked shrimp without tails, thawed

6 g minced garlic  

120 ml plain yogurt

120 ml mayonnaise

10 g pureed chipotle peppers in adobo sauce

6 (10 inch) flour tortillas, warmed

340 g shredded Cheddar cheese 80 ml salsa

How To:

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.