Wednesday, September 28, 2011

Garlic Seafood Burrito with Spanish Rice

Ha, ha.. I cannot believe it has almost a year since I last posted to this blog!! It still has the Halloween theme blog design. I had great plans for this blog - I was going to change the blogwear with changing seasons, as with all good intents........At least it fits this season we are in now! Also, my daughter was also going to contribute her culinary experiments. Hint, hint.

Tonight, my son had a hankering for Garlic Shrimp Burrito. I had made Tom Kha Seafood the night before and had leftover seafood mix that I had to cook, so it was perfect. Not exactly diet food but delicious. This is a bonus 2 recipe posting. Give it a try... I know someone who wants to!!

Fresh Tomato Spanish Rice

Puree together:
1 medium size white onion, rough chopped
5 garlic cloves
1 ripe tomato, roughly chopped
1 cup of water

2 cups of rice
2 tablespoon of vegetable oil
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon pepper
2 bay leaf
1/2 cup chopped onions ( half an onion)
1/2 cup chopped tomatoes
2 cups of water

Heat 2 tablespoon of vegetable oil in a heavy bottomed cast iron pot on medium heat. Add and saute chopped onion till translucent. Add minced garlic and saute for a minute.

Add the rice and saute until rice begins to toast and turns golden

Add Bay Leaf

Add fresh chopped tomatoes

Pour in the tomato/onion puree

Season with salt, pepper and oregano.

 Add 2 more cups of water. The proportion we are using is 1 cup of raw rice to  1 1/2 cup of water

Bring to a boil

Cover and lower heat to a simmer. Cook for 25 minutes. 
Do not open. Leave to absorb the liquid for another 15-17 minutes

Yum! It is ready to EAT!
You can eat it with so many things- Carne or Pollo Asada, Chili Verde, or use it to make your own Baja / Grande Bowl ala Rubios. Today we are using it as a filling for our Garlic Seafood Burritos

Garlic Seafood

1 lb of seafood, or if you want just shrimp
1 small onion or half a big onion, finely chopped
5 garlic cloves, minced
3 tablespoon butter
2 tablespoon olive oil
1/4 cup mayonnaise
salt and pepper to taste
1/4 cup chopped parsley

Heat a pan over medium heat. Add olive to the pan before adding the butter. This will prevent the butter from burning. Add chopped onion to the pan and saute till soften and translucent. Next add in garlic and cook until it is slightly golden. Add seafood to the pan. Season with salt and pepper. Cook until shrimp changes color and curls. Do not overcook! Lower heat and add mayonnaise to pan. Stir to incorporate and make a creamy sauce. Finally add chopped parsley to give the dish fresh flavour and color. Give it a final stir to dish up.

Assemble the Garlic Seafood Burrito

Heat flour tortilla over burner
Cook till brown spot  appear on tortilla
Add a layer of cabbage or lettuce 
Add Fresh Tomato Spanish Rice 
Top with Garlic Seafood.
 Add Salsa and Sour Cream, if  desired.
Fold over filling, fold in sides and roll up Burrito


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