I am so proud of this dish. Why am I so proud, you ask? Because this is the first dish that Chris and I created together. (aaawwwwwhhhh!!!) I know I tell you all the time that when I ask Chris what he wants for dinner, I very rarely get suggestions. BUT, I caught him early in the morning, before he had eaten anything at all and this was the meal that we came up with. It was great to actually sit there and bounce some ideas off of each other and to have him actually participate instead of just "yea, that sounds good". So thank you Chris :)
Simple and versatile, this dish can be made with all sorts of varieties of fillings. You can add beans, you can add chicken, you can leave out the rice, you can use regular sour cream and make your own guacamole. The idea is that your tortilla is a canvas and you can paint whatever you want on it. Both Chris and I wanted something with chorizo again, so that is why we came up with this idea. You could use ground beef with some taco seasonings too...that would be a very good substitute if you don't like chorizo. Get the whole family involved in this meal....it's even easy enough for a week night meal.
Chorizo and Shrimp Wraps
Created by Jenn and Chris
1 cup uncooked basmati rice
1 3/4 cup chicken broth or water
1 Tablespoon Crema Mexicana
2 teaspoons Sriracha
1 jalapeno, seeded and finely diced
2 yellow bell peppers, seeded and chopped
1 lbs ground chorizo
15 medium shrimp, peeled and deveined
Queso Fresco cheese
1/2 avocado, chopped
1 roma tomato, chopped
small or medium sized flour tortillas
In a medium saucepan, add the chicken broth and bring to a boil. Add the rice and cover. Simmer for 15 minutes, or until all the liquid has been absorbed, and remove from heat. Let sit for 5 minutes and then fluff with fork.
In a small bowl mix together the Crema Mexicana and Sriracha; set aside.
In a large skillet, add the chorizo and cook over medium high heat for 6 minutes. Drain any access grease. Add the jalapeno and cook for 2 minutes. Add the yellow pepper and cook for another 2 minutes. Add the shrimp and cook until shrimp turn pink and are heated all the way through.
Warm the tortillas if you desire, then top with rice, then the chorizo/shrimp mixture. Drizzle some sriracha crema over top, crumble some queso fresco, top with chopped tomatoes and avocado.......and Enjoy!
One Year Ago: Murphy's Hot Hamburger