My father-in-law is in town for the first half of the week, taking care of Shea as she is not yet in school full time. And because Shea is with grandpa…both girls are with grandpa. 🙂 Isn’t that the way it goes? Let’s just say, everyone is sleeping well 😉
It’s a good thing, too, because I’ve been working some long days coming off a 4.5 day weekend. I was not sad to see the text come in at 5:20pm: “Grandpa and I are heading to the brewery with the girls…feel free to join.”
That I did!
I mean, it’s not like my ankle is ready to workout and honestly, I wasn’t feeling cooking tonight (thank you, food truck!). Granted, it has been fun feeding my father-in-law. He eats everything that’s not spicy or brussels sprouts and pretty much loves everything. It’s nice not feeding choosy eaters for a change!
Coming out of a vacation full of fried foods and processed you-name-it + s’mores, home cooked meals have been a welcome change. And yet, coming out of vacation and working long days…it can be a bit of a struggle, too. Am I making any sense at all?
In addition to recommended meals from friends and family, I’ve also got some returning favorites on my mind. Top of mind: Old Bay Shrimp Burritos. Because, ummm…what’s not to love? Seriously, it’s texture upon flavor upon straight up GOOD.
I saw this recipe on Pinterest and was immediately on board with the concept. Of course my result is nowhere near as picturesque as the Pinterest image, however the result is the same. I mean, don’t know how to roll a burrito? Eat these as a taco or deconstructed burrito in a bowl. It doesn’t matter. They’re fantastic no matter how you get them down!
- 2 tsp extra-virgin olive oil
- 1/2 onion, finely chopped
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 lb shrimp, peeled and deveined
- 2 tsp Old Bay seasoning
Old Bay Aioli:
- 1/3 cup light mayonnaise
- 1 1/2 tsp Sriracha
- 1 tsp fresh lime juice
- 1 tsp Old Bay seasoning
- 5 burrito-sized flour tortillas, warmed
- 1 cup cooked brown rice*
- 1 cup canned black beans, drained and rinsed
- 1/2 cup shredded Mexican blend cheese
- 1 cup shredded lettuce
- 1/2 cup pico de gallo, drained
- 1 avocado, thinly sliced
- 2 Tbsp chopped chives
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the onion and bell pepper; cook for 2-3 minutes. Add garlic and stir; cook until fragrant, about 30-60 seconds.
- Add shrimp to the hot skillet and sprinkle with the Old Bay seasoning; cook until shrimp is pink and cooked through.
- Meanwhile, mix together all aioli ingredients (plus 1-2 teaspoons water) in a small bowl until well-combined; set aside.
- In each warmed tortilla, add 1/5 of the rice and beans, topping with 1/5 of the shrimp, cheese, lettuce, pico de gallo, and avocado. Sprinkle with chives and drizzle with aioli. Roll each tortilla into a burrito by folding over one side of the tortilla, fold in each side tightly before rolling to contain the contents. Slice before serving, if desired.
Recipe from Delish
*I used the 90-second microwave packages (about 1/2 of the package is 1 cup cooked)
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 523Total Fat: 18.6gCholesterol: 173mgSodium: 948mgCarbohydrates: 62.6gFiber: 9.4gSugar: 4.6gProtein: 28.8g
Love wraps and burrit0-like meals? Tortillas are the bomb. Try one of these recipes!
- Chicken Caesar Wraps
- Crock Pot Wet Chicken Burritos
- Asian Chicken Wraps
- Chorizo and Bell Pepper Breakfast Burritos
- Baked Chicken Burritos with Cheesy Green Chile Cream Sauce
- Crunchy Veggie Wraps