Shrimp Burrito

I haven’t done a food post since last year’s Pascha bread, but this was a really excellent burrito, so I thought it deserved to be remembered and repeated in the future.


  • Spanish Rice
  • Shrimp
  • Garlic
  • Fire roasted green chili
  • Avocado
  • Lemon or lime
  • Tortilla

Sauté the shrimp in oil with the garlic, and mash half the avocado with salt and lime. Otherwise I suppose the assembly should be pretty self-evident. Salsa could also go in it, but I generally chop the green chili and add quite a bit of lemon.

Spanish rice:

  • Rice
  • Veggie stock
  • Tomatoes (canned chopped fire roasted or Mexican, or cooked chopped fresh)
  • Green chili (small can or fire roasted fresh/frozen)
  • Garlic
  • Oil

Instructions also reasonably self-evident; saute rice before adding liquid; I’d do 1 1/2 cups of rice)


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