Chipotle Shrimp Burritos with Simple Avocado Crema
For the Chipotle Shrimp
1poundmedium shrimpshells and tails removed (51-60 shrimp per pound)
4canned chipotle peppers in adobo sauce
3cupscooked white rice
½cupcilantro leaves plus more for garnish
For the Avocado Crema
2Avocados from Mexico
½cupMexican crema or light sour cream
1cupHatch green chile enchilada sauce15 ounce can
Blend chipotle peppers, adobo sauce, garlic, honey, 2 tablespoons of olive oil and cinnamon in a food processor until smooth. Place shrimp in a gallon Ziploc freezer bag with chipotle mixture and marinate in fridge for 1-2 hours.
Meanwhile, place avocado halves, crema and Hatch green chile enchilada sauce in a blender and mix to combine. Add a tablespoon of water or more enchilada sauce to desired consistency. Refrigerate until ready to assemble burritos.
Cook rice according to package directions. Fluff rice and add the juice of one lime and cilantro leaves. Keep warm on low heat.
Bring a heavy bottom skillet or cast iron skillet to medium high heat and add remaining tablespoon of olive oil. Once hot add shrimp in batches taking care not to overcrowd pan. Cook for 2 minutes each side then flip and cook for an additional minute. Remove from pan and continue until all shrimp are cooked.
To assemble burritos, microwave tortillas for 30 seconds. Place ¾ cup cliantro lime rice on warmed tortilla, add 10-12 shrimp per burrito and top with avocado crema. Squeeze fresh lime and garnish with additional cilantro leaves. Roll into burrito and top with additional avocado crema as desired.