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Old 03-27-2005, 05:32 PM   #31
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Join Date: Mar 2005
Posts: 1,206


My favorite "keep in the fridge ready and waiting" recipe. Most of the recipe is done in advance. I freeze half the bean mixture, keep the other half ready to go in the fridge. It's a huge time saver!

Shrimp Burritos

Make ahead Bean Mixture

2 onions, chopped
1 tsp Oil
1 can fat free refried beans
1 package Uncle Ben's Precooked Spanish Rice
1/3 Cup Salsa (I prefer a mild, chunky kind, use what you like)

Cook onions over low heat in a frying pan until caramelized. This will take a while. The will shrink down quite a bit. When done, they should be a light brown color. Add the other ingredients, and stir combine. Heat till hot, then remove from stove. At this point I divide the mixture, and one goes into the freezer.

For 1 Burrito:

A handful of Frozen, cooked, shelled shrimps

2-3 tablespoons salsa (I use Newmans's med Peach salsa here, I like a bit of sweetness. But any salsa would work fine)

1 Tortilla, about 8 inch's. I use Honey wheat tortillas here, but again, any kind would be fine.

About 3 tablespoons of the bean mixture

Put the shrimps and salsa in a small fry pan, heat on medium until shrimp is defrosted and some of the water cooks out of the salsa. Mixture should be fairly thick. While shrimps are heating up, nuke the bean mix for about a minute to heat. Nuke Tortilla for about 15-30 sec till hot.

Assembly: Put Shrimp in a line down middle of tortilla. Put Bean mix on top. Wrap up and enjoy! I eat this with home made carrot and jalapeno fridge pickles.

This is filling, and very yum!
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Last edited by tealeaf; 03-27-2005 at 05:36 PM.
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