: Shrimp & Spinach Burritos With Ancho Garlic Cream Sauce
Inspired by a craving for something creamy, cheesey, and shrimp filled, I concocted the following burrito recipe on the fly. The sauce used in this burrito is a basic bechamel, doctored up with garlic, chile powder, and cheese. It starts with a roux, and if you’ve never made one, don’t worry, it’s easier than you think. The combination of rue (cooked butter and flour) with milk creates a simple, creamy sauce that can be enhanced with herbs, spices, or cheeses and used to dress pasta, rice, meats, or fish. Also, it’s freaking yummy.
Do yourself a solid, and serve these burritos with a side of guacamole. (Spicy if you can handle it.) Prepare yourself. You are about to enter Taste Heaven.
Shrimp & Spinach Burritos With Ancho Garlic Cream Sauce
Ingredients
For Filling
- 1 pound extra large shrimp, raw, peeled & deveined
- 6 ounces baby spinach
- 2 – 4 cloves garlic, minced (to taste)
- 1 tablespoon olive oil
- 1/2 teaspoon ancho chile powder
- salt & pepper to taste
For Sauce
- 2 tablespoons butter, unsalted
- 2 tablespoons flour
- 2 cups milk, warmed
- 1/2 cup monterey jack cheese, shredded
- 1 bunch chives, minced
- 1 teaspoon ancho chile powder
- salt & pepper to taste
Also
- 4 large flour tortillas
- 1 large tomato, sliced
- 1/2 cup monterey jack cheese, shredded
- 1 lime, halved
Directions
In a large sauce pan, combine butter and garlic for sauce. Heat over medium until the butter has melted and the garlic is sizzling. Allow the garlic to become tender, but not to brown. Add the flour and whisk into a roux. Continue whisking to create a blonde roux, meaning that you’ll cook the flour thoroughly, but you won’t allow it to brown. You’ll know that it is ready when it stops smelling like raw dough, and starts smelling like bread. Quickly add the milk and continue to whisk until fully mixed. Increase the heat a little and bring the sauce to a simmer, whisking continuously. The sauce will reach its full thickness when it simmers. Allow the sauce to simmer for just a few moments, then lower the heat. Whisk in the cheese, chives, ancho chile powder, and season to taste with salt and pepper. Set the sauce to the side, off of the heat, while you prepare the burrito filling.
For the filling, add 1 tablespoon of olive oil to a large skillet or saute pan. Heat the pan over medium, and when it is nice and hot, toss in the shrimp. Saute the shrimp until they are just cooked through, then remove them from the heat. Quickly toss with a little salt and pepper, then set them aside. Return the pan to the heat, and add a little more olive oil, and the garlic. Once the pan is heated, and the garlic is sizzling, add the spinach. Turn the spinach in the pan and allow it to wilt a little. Salt & pepper the spinach to taste, then add the shrimp back to the pan. Toss the ingredients together, then turn off the heat, and add the sauce. Mix all the ingredients together.
While you are assembling the burritos, preheat the oven to 350 degrees. Fill each burrito with slices of tomato, 2 – 3 tablespoons of shredded cheese, and a portion of the shrimp and spinach mixture. Fold each burrito securely, then rub the top with the lime. Arrange the burritos on a baking sheet, and bake them for 10 minutes. Serve immediately with whatever fixin’s you like. I enjoy this meal with some nice rice & beans, and a little guacamole.