Empire’s Treasure® Burrito
Directions
- Add olive oil to sauté pan over medium high heat.
- Toss shrimp with Cajun seasoning then add to sauté pan and cook for 2-3 minutes. Remove from pan and reserve.
- Take tortilla and place Mexican rice on bottom 1/3 section. Leave 1 ½ inches of space on each side. Top with shrimp then jicama slaw and aioli.
- Fold in both sides then roll up into a tube. Cut on an angel or serve whole.
Ingredients
- 4 Piancone® southwest 12-inch flour tortilla
- 1/2 lb Empire’s Treasure® 31/40 count shrimp, peeled, deveined, tail off
- 2 tbsp Magellan® Cajun seasoning
- 2 tbsp Roma® Oil, Olive
- 4 cups Hispanic rice, (see recipe below)
- 4 cups snow pea and jicama slaw, (see recipe below)
- 1 cup chipotle aioli , (see recipe below)
Hispanic Rice
Directions
- Add oil in a saucepan and onions over medium heat cook for 1-2 minutes.
- Hydrate rice according to directions.
- Sprinkle in cumin, salt, paprika, pepper, and garlic powder.
- Add butter and toss.
Ingredients
- 1 cup Simplot® IQF rice
- 1 tsp Roma® garlic powder
- 1/2 tsp Roma® Cumin, Ground
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 2 tbsp paprika, smoked
- 3 tbsp Nature's Best Dairy® Butter, Unsalted, melted
- 1/4 cup Peak Fresh Produce® Onion(s), small dice
- 1/2 cup Ascend® Bloody Mary Mix
- 1 tbsp Roma® Oil, Olive
Snow Pea and Jicama Slaw
Directions
- Combine ingredients.
- Allow to sit overnight for flavors to blend.
Ingredients
- 2 cups Peak Fresh Produce® snow peas, cleaned, blanched, and julienned
- 2 jicama roots, peeled and julienned
- 2 Peak Fresh Produce® Lime(s), juice only
- 2 tbsp Asian Pride® Rice Wine Vinegar
- 2 Peak Fresh Produce® Pepper(s), Red Bell, seeded and julienned
- 1 tbsp West Creek® Honey
- 2 tbsp Peak Fresh Produce® Cilantro, chopped
- 2 Peak Fresh Produce® Poblano Peppers, roasted, seeded, and sliced
- 1/2 cup Piancone® Extra Virgin Olive Oil Unfiltered
- 1/4 tsp Magellan® sea salt
- 1.4 tsp Magellan® Black Pepper, ground
Contigo® Chipotle Aioli
Directions
- Combine ingredients together with a whisk.
Ingredients
- 1 3/4 cups West Creek® Mayonnaise
- 2 1/2 tbsp Contigo® chipotle peppers, pureed
- 1 tsp Peak Fresh Produce® Cilantro, minced
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
