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Shrimp Burritos




Source of Recipe


Jo Gainey


List of Ingredients




1 cup sour cream
1 or 2 cloves garlic, pressed or minced
Salt and pepper
1 Tablespoon salad oil
6 cups (about 6 oz.) loosely packed washed spinach leaves
1 pound shelled medium shrimp, rinsed and drained
8 stone ground whole wheat tortillas (10 in. size)
About 1 cup Tomato Salsa



Recipe



Mix sour cream with garlic, then add salt and pepper to taste.

Place a 10- to 12-inch frying pan over high heat. When pan is hot, add oil
and spinach leaves. Stir until leaves wilt, about 2 minutes. Mix in shrimp,
cook until shrimp turn pink, remove from heat, and set asice. Do not drain
liquid from pan.

Enclose tortillas in microwave-safe plastic wrap and heat in a microwave
oven at full power (100%) until hot and steamy, 45 to 60 seconds.

Stir spinach mixture, onto each warm tortilla, spoon spinach mixture, sour
cream sauce, and salsa. Fold 1 side of the tortilla over the filling, then
fold opposite side over and roll to enclose. Serve the burritos with
remaining yogurt sauce and pass the tomato salsa. Serves 4

© recipe copyright rjgainey 2004