Old Bay Shrimp Burritos

I was hankering for the burritos that we used to eat out at a waterfront restaurant in San Pedro, California.  It was out at the entrance to the harbour and we would watch other cruise ships sailing in, after someone asked what our favorite Mexican food is. 
Their specialty was seafood burritos that were deliciously creamy, and light at the same time. I asked around for anyone who knew of these, and got one good suggestion to try Old Bay. So I did a bit of research and put together these ones. I decided to use shrimp, although my favorite contains lobster, but I didn’t want to use lobster in experimenting. The final result was not the burrito that I was craving, but despite that, it created a wonderful one that Mr Winewithfood wants to have again!!
So you know they were good!! So one of those happy accidents! They were so good, I thought I would share them with you!!

(If you are in the UK, the Pico De Gallo is obtainable from Amazon -click the link below the recipe- and reasonably priced. The Mexican rice is worth making, as you can keep leftovers in the fridge and blend with tuna for a fast lunch. You can also purchase a microwaveable version from Aldi that is pretty good.) (I have also provided the link to a Tala cup measure, as I cannot reccomend enough the use of cup measuring. It speeds up measuring ingredients profoundly and gets supper on the table faster!!) (Old Bay Seasoning link also provided!)

WINE NOTE: Riesling went well with these, as the fruit and lime of a dry Riesling match perfectly with the chilli and Mex flavors!!

FOR OLD BAY AIOLI
1/3 cup / 85ml mayonnaise1
1/2 tsp Sriracha
3/4 tsp fresh lime juice
1/2 tsp Old Bay seasoning, plus more for serving
Himalayan salt to season
1 tbsp extra-virgin olive oil
1/2 onion, finely chopped
1 small green bell pepper, diced
2 cloves garlic, thinly sliced
1 lb small shrimp, peeled and deveined, tails removed
1/4 tsp ground cumin
1/4 tsp paprika
Himalayan salt
Freshly ground pepper
4 large flour tortillas, warmed
1 cup /250ml Mexican rice (pre-made microwave pack or end of post for recipe)
1 cup /250ml cooked black beans, rinsed and drained
3/4 cup /190ml shredded Mexican cheese
1 cup /250ml shredded lettuce
1 cup /250ml pico de gallo, (see below recipe method to order from Amazon if in the UK)
1 avocado, thinly sliced
2 tbsp chopped chives, plus more for serving

  1. Whisk together mayo, Sriracha, lime juice, Old Bay, and 1 teaspoon water. Season with salt, to taste.
  2. In a large non-stick skillet over medium-high heat, spray oil, then add onion, bell pepper, and garlic. Cook, stirring occasionally, until lightly golden, about 2 minutes. Stir in shrimp, cumin, and paprika. Season with salt and pepper. Cook, stirring occasionally, until opaque and just cooked through, about 4 minutes.
  3. Lay a tortilla on a serving plate. Add 1/4 cup (a couple of tablespoons) each of the rice and beans. Top with ¼ each of the shrimp filling, cheese, lettuce, pico de gallo, and avocado slices. Sprinkle with chives and drizzle with aioli.  
  4. Slice each burrito in half and serve with more aioli, Old Bay, and chives.

(As an Amazon Associate, I earn from qualifying sales)

CHEERS! ENJOY!!

MEXICAN RICE

1 (28-ounce) can chopped tomatoes
1 medium onion, chopped (if in UK use a large onion)
2 cups / 500ml chicken stock
1 1/2 teaspoons Himalayan salt
1/2 teaspoon ground cumin
1/3 cup / 85ml vegetable oil
2 cups long-grain white rice
1 to 2 jalapeño peppers, seeded and minced / or use 1-2 tsp chipotle paste
4 to 5 cloves garlic, finely chopped
1/4 cup finely chopped fresh cilantro/ fresh coriander
Juice of 2 medium limes

  1. Place the tomatoes and their juices and onion in a blender or food processor and purée until smooth. Transfer 2 cups / 500ml of the tomato mixture to a medium saucepan. (Any excess tomato can be frozen to use later as pizza topping or pasta sauce) Stir in the chicken stock, salt, and cumin and bring to a boil over medium heat. 
  2. Heat the oil in a Dutch oven over medium heat until shimmering. Add the rice and sauté, stirring frequently, until lightly toasted and golden, about 5 minutes. Add the jalapeños or chipotle paste and cook until softened, about 2 minutes, lowering the heat as needed. Add the garlic and cook for 30 seconds more.
  3. Pour the hot tomato mixture over the rice and stir to combine. Reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and gently fluff the rice with the fork. Cover again and set aside to steam for 10 minutes. Add the cilantro and lime juice and fluff again to combine. Taste and season with more salt as needed. Serve with lime wedges.

Leftovers can be refrigerated in an airtight container for up to 5 days.

2 comments

  1. That sounds great.
    I often see American friends comment about Old Bay seasoning. I don’t think that I’ve seen it in England. Where did you get yours?

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