Who is feeling full and bloated after all that holiday food? Who is feeling a little nervous about stepping on the scale now that the new year has arrived? Who doesn’t even want to think about chocolate or wine or cookies or butter until 2013? Who is ready to feel good about what they are eating for the first time in a month? THE SPATULARETTES, that’s who!!
We love the holiday indulgences as much as the next person, but we reach a point every year where we just can’t handle the sweets or fried treats anymore and go on the hunt for delicious fresh ingredients once again. If you are feeling the same way as us, give this Shrimp Burrito Bowl a try. It is chock full of light seafood and raw veggies and is served up in a baked (not fried) burrito shell. It is filling enough to serve for dinner or simple enough to make for a nice weekend lunch with friends!
-1 lb raw large shrimp, peeled and de-veined
-1 Tbs olive oil
-2 cloves garlic, minced
-1 pint of cherry tomatoes, halved
-1 yellow pepper, diced
-1 jalapeno pepper, seeded and diced
-half red onion, diced
-1/4 c cilantro, chopped
-salt and pepper
-2 avocados, diced
-Mexican queso blanco (or other cheese) crumbled
-4 flour burrito shells
Preheat oven to 350 degrees
In a large frying pan, heat 1 Tbs of olive oil over medium heat. Add minced garlic and allow to soften for about a minute. Add shrimp to hot oil. Cook for a couple minutes on each side, flipping once they begin to turn pink. They cook quickly so be sure to watch them or you will be left with tough shrimp, which no one likes. Turn off heat and allow shrimp to cool and cut into bite sized pieces.
In a bowl combine halved tomatoes, diced peppers, red onion and cilantro. Add shrimp once it has cooled. Squeeze with the juice of one lime and salt and pepper to taste. Toss gently.
For the burrito shells, spray the inside of 4 large soup or pasta bowls (make sure they are oven safe) with cooking spray. Also spray both sides of 4 soft flour burrito shells. Gently push shells into bowls to form them to the shape of the bowl. Bake shells inside of bows for 15 minutes. They should become sturdy and crisp, but make sure they don’t burn. Remove shells from the bowls and allow them to cool for a few minutes.
Split the shrimp and vegetable mixture between the four burrito bows. Top each bowl with diced avocado and crumbled cheese. Finally squeeze with a little bit more lime juice and garnish with a lime wedge and cilantro.
Fresh ingredients. You may go into post holiday shock, but your body will thank you later!
Tall and Small