Shrimp Burritos with Avocado Mango Salsa

Make with Homemade Tortillas and Mango Avocado Salsa (you can stick with only mango, avocado, jalepeno, lime juice, and salt and pepper). Trust me on this!

This takes a little bit of prep work and coordination, but these didn't take too long in the scheme of things and were absolutely divine! Leaving out one element wouldn't make them half as good. I recommend also putting shredded lettuce on the burritos.

SHRIMP MARINADE:

1 lb. raw shrimp, peeled and deveined
3 T. soy sauce
2 T. lime juice
1 T. brown sugar
1 T. honey
2 cloves garlic, minced
1/4 tsp. cayenne pepper
salt and pepper taste

1. Mix all ingredients (except shrimp), and fix it to your taste.

2. Place in a large ziploc bag and add the shrimp. Make sure everything is well mixed, then place in the refrigerator for at least 15 minutes up to an hour while you make the yogurt sauce and salsa.


YOGURT SAUCE:

1/2 cup yogurt
2 T. olive oil
1 tsp. honey
1 tsp. brown sugar
2 scallions, chopped
1 clove garlic
1 T. lime juice
1/4 tsp. coriander
1/4 tsp. cumin
salt and pepper to taste


1. Mix all ingredients together, then place in the fridge while you work on the salsa! Adjust to taste (I confess, I didn't write down exactly how much of everything I put in and might even have left some stuff out!)


PUTTING IT ALTOGETHER:

1. Cook shrimp on medium high heat with the marinade for about 2-3 minutes, then turn over and continue to cook on the other side.

2. When it's basically cooked through, lower heat and allow shrimp to absorb some of the sauce.

3. Serve on warm tortillas by placing shrimp, then yogurt sauce, then lettuce, then salsa. Wrap and enjoy!

Shrimp Potato Chowder

You can add a cup of frozen spinach to this for color and health; it won't taste exactly the same, but is also good if you like spinach.

By the way, my sweet potatoes were very large and my red potatoes very small. I would go for a ratio of about 1/3 sweet potato and 2/3 regular potatoes (but you can adjust this according to taste).

Ingredients:

3 T. butter
1 medium-large onion
1 cup shredded or diced carrots
2 T. flour
1 large sweet potato or 2 small ones, peeled and finely diced
8 small-medium red potatoes, finely diced (and peeled, if you like)
8 oz. corn (frozen, fresh, canned, whatever)
1 lb. shrimp
4 cups whole milk
1 boullion cube, dissolved in 1/2 cup warm milk
1 cup half and half (I didn't have, so I used 2 1/2 T. butter and milk up to a cup)
couple dashes of nutmeg
salt and pepper

Directions

1. In a large soup pot, saute 3 T. butter with carrots and onions until slightly tender (about 5 minutes)

2. Whisk in flour and cook for 1 minute over medium heat

3. Add bullion cube in milk, potatoes, sweet potatoes, and 4 cups milk; cook until potatoes are beginning to get tender

4. Meanwhile, place shrimp in lightly salted, boiling water for 2-3 minutes, until just slightly cook. Drain them and let them cool. Once cooled, peel them if they are unpeeled and cut into pieces (about 4 pieces for a large shrimp).

5. Once potatoes are starting to get tender, add shrimp, corn, half and half, nutmeg, salt and pepper and allow to cook until potatoes are very tender.