Grande Herb Tomatillo Shrimp Burritos
My girlfriend recently came home from the trip of a lifetime. She went on a solo mission to learn about a new culture, practice yoga, experience a whole different lifestyle, and to ultimately find herself. She went to Bali, toured around Thailand, then finished her trip in Australia. She came home looking revitalized and had some amazing stories to tell. She did miss home, although, she had a new worldliness about her. But, what did she miss most about home?? Mexican food…
Really, who can blame her??
I have to say that we are so blessed living in Southern California to have such amazing Mexican food at our finger tips. We are spoiled when it comes to these flavors, because let’s face it….The rest of the world is really missing out. I have to say that whenever I travel out of the country I also yearn for Mexican, but the problem is that it isn’t the healthiest option to come home to. She messaged me asking me to create something that would satisfy her craving yet remain wholesome and full of flavor. Well, actually what she really said was, “Can you make a mega-monster sized burrito on the blog this week? I need one.” So, I came up with this recipe and let me tell you; it’s all in the layers. This burrito has a lot going on and each layer brings on another level of complexity. It would seem there are a lot of ingredients happening here, but trust me each one is equally as important. The coconut-lime brown rice is perfect when combined with sweet caramelized onions. The black beans and sautéed shrimp really pop when the entire burrito is smothered in the herb tomatillo. Tomatillos are little green tomatoes that encompass a bright sweetness and give the herbs something to hold on to. I, of course, served the burrito with some Cholula (my favorite Mexican hot sauce) to really bring it home. The flavors here aren’t completely Latin in their entirety, as they have a hint of Asian ingredients. I mean, we wouldn’t want to completely shock her system now, would we…
Karrah, my love, I hope that you enjoy this and just know that I am so happy you are back home… you were truly missed. #yolo
- 1 yellow onion, sliced thin
- 1 TBSP extra virgin olive oil
- a pinch of salt and pepper
- 1 TBSP balsamic vinegar
- 1 cup brown basmati rice (I used the quick cooking kind)
- 1 cup light coconut milk, divided
- 1 juicy lime, zest & juice
- 2 TBSP cilantro, chopped
- Salt and Pepper to taste
- 4 small tomatillos (about .75 lbs), outer skins removed
- 3 garlic cloves
- 2 cups basil, packed
- 1 cup cilantro, packed
- 1 TBSP honey
- 1 TBSP soy sauce
- 1/8 cup rice wine vinegar
- 1 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/8 cup extra virgin olive oil
- 1 lb peeled, deveined shrimp, with tails removed (I buy the frozen shrimp from Trader Joe’s and thaw before use)
- 1-2 TBSP extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp chipotle chili powder
- 4 large tortillas of your choice (I like the Ezekiel Sprouted Grain Tortillas), warmed through
- 1 can organic black beans, heated in a saucepan
- 1 avocado sliced
- A bag of mixed greens (or greens of your choice; spinach or arugula would be great here)
- Heat a medium sauté pan over med-high heat. Add the olive oil to the pan and warm through. Add the sliced onion and season with a pinch of salt and pepper. Caramelize for about 15-20 minutes or until browned. Add the balsamic vinegar and sauté another 3-5 minutes and set aside.
- In a large sauce pan combine the rice, 2 cups of water, 1/2 cup light coconut milk and a pinch of salt and pepper. Bring to a boil and then reduce to a simmer and cover. Cook for about 10 minutes or until the rice has absorbed all the liquid. Add in the rest of the coconut milk, lime juice & zest, and more salt and pepper to taste. Mix in the cilantro and set aside.
- Preheat the broiler on high. On a rimmed baking sheet place the tomatillos and garlic cloves and broil for about 5-7 minutes or until a slight char is made on the top of the tomatillos. Set aside to cool.
- In the bowl of the food processor add the cooled tomatillos, peeled garlic cloves, basil and cilantro. Pulse to combine. Add the honey, soy sauce, red pepper flakes, rice wine vinegar, salt and pepper and pulse to combine. While the food processor is running slowly add in the olive oil through the feed tube to emulsify and set aside.
- Heat a medium sauté pan over medium heat. In a large bowl combine the shrimp, olive oil, salt, pepper, garlic powder and chili and toss to coat. Add the shrimp to the pan and cook for about 3 minutes. (The shrimp cook rather quickly so be sure to cook them about 1.5 minutes on each side). Set aside when finished.
- Warm the tortillas over an open flame. Spread the coconut-lime brown rice on the bottom of tortilla. Add the grilled onions and the warm black beans. Top with a few green leaves, shrimp, and a few slices of avocado. Spoon the herb tomatillo over the top (don’t be shy with sauce). Wrap up the burritos and serve immediately.
- I often eat burritos sans tortillas and serve it bowl style! Be sure to serve it with your favorite hot sauce!