SURF & TURF BURRITOS

Ingredients

1 tablespoon canola or vegetable oil

12 marinated Spicy Diablo Shrimp (this page), or 12 medium shrimp, peeled and deveined

1 garlic clove, chopped

Kosher salt

Freshly ground black pepper

4 13-inch flour tortillas

½ cup shredded Mexican-style cheese blend, store-bought or homemade (see this page)

1 cup Spanish Rice (this page), warmed

1 cup canned black beans, rinsed and drained, or Basic Black Beans (this page), warmed

½ cup chopped Carne Asada (this page), warmed

¼ cup Pepita Pesto (this page)

½ cup Pico de Gallo (this page)

Salsa Roja (this page), for serving

Directions

Heat the oil in a medium skillet set over medium heat until it is shimmering, about 2 minutes. Add the shrimp and garlic and cook, stirring often, until the garlic is fragrant and the shrimp is cooked through, about 5 minutes. Season to taste with salt and pepper. Transfer the shrimp to a cutting board and chop it into ½-inch pieces.

Place a tortilla in a large skillet set over medium heat, warming it until it is heated through and lightly browned in spots, about 1 minute. Turn the tortilla over and warm it on the second side, 1 minute more. Transfer the tortilla to a plate and cover it with a kitchen towel to keep it warm. Repeat with the remaining tortillas.

Lay the tortillas out on your work surface. Sprinkle 2 tablespoons of the cheese in a straight line across the middle of each tortilla. Layer ¼ cup of the rice, ¼ cup of the beans, 2 tablespoons of the Carne Asada, and ½ cup of the shrimp over the cheese. Top with the Pepita Pesto and Pico de Gallo. Fold the left and right sides of each tortilla in by 1 inch. Grab the bottom of the tortilla and roll it away from you, ensuring the sides are tucked in. Serve with Salsa Roja on the side.

Notes

Is a surf and turf burrito overkill? Perhaps, but in the best way possible. If you’ve got leftover asada, you’re living large, because you can just cook up some marinated shrimp to make the richest burrito we’ve got on the menu. You’ll notice this is a pretty elaborate setup, with nutty Pepita Pesto, fresh Pico de Gallo, spicy Salsa Roja, and black beans tucked inside the tortilla. If you want to make a shortcut version, you can ditch the homemade salsas and use store-bought fire-roasted tomato salsa, skip the rice and beans, and just cook up some plain shrimp because when you have steak and shrimp side by side, you can’t go wrong.