Baked Shrimp and Sausage BurritosBy · Mar 22 2012 · Comments
Okay. This picture definitely does not look like a burrito. I guess I didn’t really know what to call this creation. More like tortilla pockets than burritos and for the sake of the picture I sliced them to show the cross section. Whatever you choose to call these tortilla wrapped delights, they are really quite tasty.
- 1 cup corn- cut off the cob
- 2 tablespoons butter
- 2 tomatoes, diced
- 1 LB shrimp, shelled and deveined
- ½ LB sweet Italian sausage, removed from casing
- 1 4 oz can green chiles
- 2 tablespoons cilantro
- 1 teaspoon salt
- 2 cloves minced garlic
- Juice from ½ a lime
- 1 cup freshly grated sharp cheddar
- ¾ cup sour cream
- 8 whole wheat tortillas
Pre-heat oven to 450°.
Melt the butter in a large sauté pan over medium-high heat. Add the corn and sauté for 5 minutes, stirring frequently. Add the tomatoes, chiles, cilantro, garlic, salt and lime juice. Cook for 5 minutes and remove from the heat. Meanwhile, in a separate large sauté pan cook the sausage over medium- high heat until cooked through and all major clumps are broken up. Add the shrimp and continue to cook until the shrimp turns a bright orange hue on both sides. Add the corn and tomato mixture to the sausage and shrimp. Cook for 2 additional minutes.
Spoon 2/3 cup of the mixture into the center of each tortilla. Top with a sprinkle of cheese and a dab of sour cream. Fold the tortilla over the mixture and into a pocket. Spread sour cream on the top of each burrito and finish with another sprinkle of cheese. Place the burritos on a baking dish and transfer to the oven. Bake for 10 minutes or until the cheese is bubbly. Remove from the oven and serve.