• Filling:
    • 4 tablespoons olive oil
    • cup finely chopped onion and shallot
    • 1 crushed garlic clove
    • cup sliced mushrooms
    • 2 teaspoons flour
    • 2 teaspoons paprika
    • 1 cup chopped tomatoes
    • ½ cup dry white wine
    • ½ cup fish stock or clam juice
    • ½ teaspoon chili powder, to taste
    • 1 bay leaf
    • ½ cup chopped cilantro
    • pinch of sugar
    • salt and pepper to taste
    • 1 lb. small to medium shrimp, shelled and cut in half
  • Sauce:
    • 1 cup tomato sauce
    • ¼ cup fish stock
    • ½ teaspoon crushed cumin seed
    • ½ teaspoon chili powder


Sauté the onions and garlic slowly in 2 tbsp olive oil until transparent, then add the mushrooms, flour and paprika, and cook another minute to remove the floury taste. Then add the tomatoes, wine, stock, chili powder and bay leaf, cover, and cook slowly for 20 minutes.

In the mean time, combine the tomato sauce, stock, cumin and chili in a small saucepan, and bring to a simmer. Keep covered and hot.

In a very hot pan, sauté the shrimp in the remaining 2 tbsp olive oil until done, about 1 minute. Add the shrimp to the other pan, cover, and cook together for another 5 minutes.

In a 9x9" pan, fill four tortillas with the shrimp mixture, and arrange to fill the pan. Pour the tomato sauce over the tortillas, then grate jack cheese on top. Bake at 350°F for 15 minutes to melt the cheese completely, and serve immediately.

MacGourmet downloadShrimp Burritos. To import, drag image to your MacGourmet recipe box.