As well as being pretty darn good, these burritos were lovely because they were so colorful. They are also really easy to make. You can add whatever "fixings" you prefer to the yellow rice and poached shrimp -- I used red pepper and purple cabbage for color and crunch, avocado for creaminess, a really delicious tomatillo salsa with mint rather than coriander to add heat and flavor and, of course, sour cream and Monterey Jack cheese to gild the lily.
Speaking of Monterey Jack cheese, make sure to grate it, place it on your warm flour tortilla and then place the yellow rice on top. This will melt the cheese just enough by the time you have finished assembling your burrito to make it particularly yummy.
Last but not least, the photo above is for explanatory purposes only. Make sure that you roll your burrito into a tight little cylinder full of yumminess before digging in!
1 lb cleaned shrimp
8 flour tortillas
3 cups cooked yellow rice (1 recipe's worth)
1 lemon, quartered
1 bay leaf
1 tsp salt
Fixings as described above, or as improvised by you
Preheat the oven to 350.
Cook the yellow rice as described in the recipe.
While the rice is cooking, chop and prep all of the vegetables that you will be using in your burritos, grate the cheese and make the tomatillo salsa.
Then, bring 2 cups of water to boil in a skillet, along with the salt, lemon quarters and bay leaf. As soon as the water boils, add your shrimp.
After 1 minute, flip one of the shrimp over. If it is completely pink, flip all of the others over as well. If not, flip it back and check again in 30 seconds. Once you have gotten to the point where all of the shrimp are pink, flip them all and then turn off the heat under the pan and set aside to finish poaching while you assemble the burritos. This will yield perfectly cooked shrimp.
At this point, lay the tortillas on your oven racks and turn off the heat. Allow to heat for a couple of minutes - you want them warm and plaint, not crunchy and brittle.
Assemble your burritos as desired with rice, shrimp and fixings and enjoy.
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