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)
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
