Grilled Shrimp Burritos with Lime-Avocado Crema Sauce
Freshly grilled shrimp is the perfect flavor partner for lime- and cilantro-infused avocado crema stuffed burritos.
2 packages Stew Leonard’s Extra Large Freshly Grilled Shrimp
2 Avocados, halved and pitted
1 cup Cilantro Leaves, plus more for garnish
1 cup Stew Leonard’s Sour Cream
2 Limes, juiced and zested
1/2 tsp. Salt
1/4 tsp. Pepper
2 cups Jasmine or Basmati rice
1 Bay Leaves
2 tsp. Salt
1 package Stew Leonard’s Spinach Garlic Tortillas, 10 inch
To make the avocado crema sauce, place the avocados, cilantro, sour cream, zest and juice of one lime, salt, and pepper in a blender. Blend until smooth.
To make the lime rice, bring 8 cups water to a boil. Add the rice, bay leaf, and salt, and boil uncovered for 10-12 minutes. Remove bay leaf and drain the rice. Rinse and drain rice. Transfer to a large bowl. Add the zest and juice of one lime and stir well.
To assemble the burritos, microwave the tortillas for 15 – 30 seconds. Place a healthy spoonful of the rice down the center of each tortilla shell. Layer rice with 5 shrimp per tortilla. Drizzle each with the avocado crema sauce. Sprinkle with cilantro leaves. Roll burrito style and serve.