Chipotle Shrimp Burritos with Avocado Creme
Serves 4
Adapted from Foodie Crush
1 pound medium shrimp, shells and tails removed, cut into halves or thirds
4 chipotle peppers in adobo sauce, canned
1 tablespoon adobo sauce (can use adobo sauce from can of chipotle peppers)
1-2 cloves garlic
1 tablespoon honey
3 tablespoons olive oil
½ teaspoon cinnamon
3 cups cooked rice
2 ripe avocados, halved and pitted
½ cup sour cream
1 cup green enchilada sauce (I used Hatch)
⅓ cup cilantro, coarsely chopped
Juice from 1 lime
1-2 cups red cabbage, thinly sliced, for garnish
4 flour tortillas
In a food processor, add chipotle peppers, adobo sauce, garlic, honey, 2 tablespoons olive oil, and cinnamon. Blend together until smooth.
In a resealable plastic bag or container, add shrimp and marinade. Cover and let sit in the refrigerator for 1-2 hours or up to 24 hours.
In a blender, add the avocado halves, the sour cream, and the green chile enchilada sauce. Blend until well combined. Add water or more enchilada sauce for desired consistency. Refrigerate and set aside.
In a medium mixing bowl, combine cooked rice, the lime juice, and half of the cilantro. Mix together and keep warm until ready to use.
Heat a large skillet over high heat and add 1 tablespoon of olive oil. Add the shrimp to the pan, making sure not to overcrowd the pan. Let the shrimp sit and cook for 2 minutes. Flip them over and cook for an additional minute, or until cooked all the way through.
To assemble the burrito, first, heat the tortillas. Add rice on top of the tortilla. Place the shrimp on top. Top with red cabbage, avocado creme, cilantro, green enchilada sauce, and adobo sauce. Roll the burrito up.
Enjoy!
