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