Baked Shrimp and Sausage Burritos

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.

Serves 4

Ingredients:

- 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

Instructions:

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.