Recipe of the Week: Shrimp & Roasted Poblano Burrito

mag941 May 4, 2015 Comments Off on Recipe of the Week: Shrimp & Roasted Poblano Burrito
Recipe of the Week: Shrimp & Roasted Poblano Burrito


  • 1 pound medium shrimp, peeled and deviened
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 3 poblano peppers
  • 1/2 medium yellow onion
  • 4 burrito sized flour tortillas
  • 1 (15 ounce) can black beans, drained
  • chopped fresh cilantro for garnish
  • 2 cups prepared Garlic Rice

Chipotle Cream Sauce

  • 1/4 cup sour cream
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon garlic powder
  • salt to taste


  1. Toss shrimp with salt, cumin, chili powder, garlic powder and olive oil. Cover and refrigerate for at least 20 minutes.
  2. Whisk together chipotle sauce ingredients. Cover and refrigerate until ready to use.
  3. Turn on oven broiler. Place poblano peppers on a baking sheet about 6 inches from the broiler. Broil for 5 – 6 minutes or blackened. Place in a paper bag for 10 minutes.
  4. Remove skins from peppers.
  5. Cut a slit vertically down the middle of the peppers. Carefully remove stems and seeds from peppers. Dice peppers.
  6. Heat a skillet over medium heat. Add in shrimp, peppers and onions. Cook until onions are softened and shrimp are cooked through about 5 minutes.
  7. While shrimp are cooking warm black beans.
  8. To assemble a burrito place garlic rice on tortilla, top with black beans and shrimp/pepper mixture. Drizzle with chipotle cream sauce and sprinkle with fresh cilantro. Repeat until you’ve made four burritos. Serve

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