Frozen shrimp is one of my freezer staples. I’m comforted just knowing that anytime I haven’t gone to the grocery store, am running short on time (to make the complicated thing I originally planned) or just am just in the mood for light & yummy seafood dinner it’s there waiting in my freezer (no grocery run, no fuss).
It thaws quickly (about 10 minutes soaking it in cold water) and cooks in under 5 minutes. Tonight, I used it in burritos and made quesadillas, with vegetables and a little shrimp on the side for the kids.
This will be ready in less than 20 minutes from the time you start. This serves 2 adults and 2 children if they’re not eating much shrimp.
Steps to put this on your table:
1, Warm tortillas (turning over once or twice on each side the pan, low heat, before cooking the shrimp or in a microwave for a few seconds).
2. Place about 1/4 cup of sliced avocado, 1/4 cup of green olives, 1 teaspoon of shredded basil & 1 teaspoon of green garlic (or scallions) on each tortilla (cover to keep the tortillas warm and set aside)
2. Saute the shrimp in olive oil for about 2 to 4 minutes (until the color changes to become opaque and shrimp begins to feel firm to the touch).
3. Add to the shrimp to the burritos.
4. Wrap burritos by bringing the top outer third of the burrito inward towards the filing, then bringing the bottom outer third (on the opposite side) inwards. While using your fingers to keep the parts you rolled inward steady, start rolling the outermost right hand edge inward and continue to roll until the last piece on the left (opposite) edge is rolled and the ends can be ‘tucked’ into the center. If you’ve never made burritos before, there’s a nice tutorial here on WikiHow.
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