Shrimp Burritos

By Mark Lawrence

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I don't know if this is actually a Mexican recipe, but it's certainly in the Mexican style and it's good.

2 tbl olive oil
1 medium to large onion, diced
1/2 lb Monterey Jack cheese, grated
1 lb cooked shrimp
1 cup Mexican salsa
1 medium avocado
1 cup Sour cream
1 qt chicken stock or shrimp stock or 20oz clam juice
2 cups Spanish rice
4 large 12" burrito sized flour tortillas

  1. In a large fry pan, heat the olive oil. Dice the onion, and cook over medium heat in the oil until soft and translucent.

  2. Slice up the avocado. To cut an avocado, cut it in half lengthwise, and rotate the two halves to separate them. Pry out the seed, then use a large table spoon to scoop the avocado out of the skin. Slice lengthwise about 1/4 inch thick.

  3. Cook the tortillas by placing them on the stove over an open flame on high. Flip the tortillas every 10 seconds or so, until they start to form air pockets - about 30-45 seconds per tortilla.

  4. In each tortilla, place grated cheese, 1/4 cup of spanish rice, shrimp, and grilled onions. Place this on a plate, and heat it in a microwave until the cheese is melted, about 1 minute.

  5. Now, place salsa, avocado, and sour cream in each burrito and fold it up.

Serve with refried beans and spanish rice.