Shrimppotatoburritowithsundriedtomatosalsa Recipes

TONY'S RIDICULOUSLY EASY HOMEMADE SALSA

Tony's Ridiculously Easy Homemade Salsa image

Tony's ridiculously easy homemade salsa recipe with fresh tomatoes and a kick of heat from jalapeño. This homemade salsa is bursting with flavor and comes together right in your blender or food processor! Make it chunky or smooth and serve it with chips, on nachos, in burritos and more.

Provided by Monique Volz of AmbitiousKitchen.com

Categories Appetizer Dairy Free Gluten Free Grain Free Nut Free Snack Vegan Vegetarian

Time 1h15m

Number Of Ingredients 10

Ingredients

1 1/2 pounds tomatoes (vine-ripe, roma or heirloom), cored and quartered -- I like Roma best for texture
1/2 medium yellow onion, roughly chopped
1 green onion, ends trimmed
2-3 cloves of garlic, finely chopped
2 jalapeños (with seeds If you like heat!), diced
1 heaping handful of cilantro (about 1/2 cup)
Half a lime, juiced
Pinch of cumin
Pinch of sugar
Salt, to taste

Steps:

Add all ingredients to a blender or food processor and pulse until it gets to the desired consistency; you can make it chunky or smooth! I like a little bit of texture so I go with slightly chunky. Add salt to taste. Chill salsa for 1-2 hours or overnight to let flavors come together. Serve with chips, on nachos, on chili, or anything you like!

Nutrition Facts : ServingSize 1 serving (based on 6), Calories 31 kcal, Fat 0.4 g, SaturatedFat 0.1 g, Carbohydrate 6.7 g, Fiber 1.7 g, Sugar 0.9 g, Protein 1.2 g

SHRIMP-POTATO BURRITO WITH SUNDRIED TOMATO SALSA

Shrimp-Potato Burrito With Sundried Tomato Salsa image

Ready, Set, Cook! Special Edition Contest Entry: Spicy, tasty and nutritious meal with fresh vegetables, brown rice and salsa with a tweak.

Provided by dinnerdivaPGH

Categories Potato

Time 32m

Yield 4 burritos, 4 serving(s)

Number Of Ingredients 25

Ingredients

2 1/4 cups chicken broth
1 cup Simply Potatoes Diced Potatoes with Onion
1 cup brown rice
1 (15 ounce) can black beans, drained
2 stalks green onions, sliced
1 teaspoon taco seasoning
1/2 cup sun-dried tomato, soaked in hot water
1/2 cup cilantro, springs rinsed
2 ounces fresh lime juice
1 tablespoon hot sauce
2 tablespoons canola oil
8 ounces frozen cooked baby shrimp, thawed (60-70 ct)
2 garlic cloves, minced
2 teaspoons pureed chipotle chiles in adobo
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and pepper
4 (10 inch) soft tortillas, warmed
1/2 cup sour cream
1 cup chopped fresh spinach
1/2 cup goat cheese, crumbled
1/4 cup diced red bell pepper
1 Hass avocado, freshly sliced
0.5 (15 ounce) can black beans, drained
1 cup salsa

Steps:

In a saucepan over medium-high heat, bring chicken broth to a boil. Add Simple Potatoes Diced Potatoes with Onion, and cook until potatoes are semi-soft. Remove from liquid, using a slotted ladle.
Add brown rice and black beans (reserving half for later) to boiling broth. Stir in white part of green onion and taco seasoning. Cover with a lid; cook on low for about 20 minutes or until liquid is absorbed. Keep warm.
In a blender, puree together sundried tomatoes, cilantro, lime juice and hot sauce, adding a few teaspoons of water if needed. Season with salt and pepper. Set salsa aside. (Can be made ahead and refridgerated.).
Heat oil in a skillet over medium heat. Add cooked potatoes, onion and shrimp; cook for a minute a half, stirring a few times. Mix in garlic and spices. Cook for 30 seconds and season.
Spread sour cream on each warm and pliable tortilla. Top with ingredients in the order listed. Roll up, and cut in half on the bias. Serve with rice and beans garnished with sliced green onions.

Nutrition Facts : Calories 857, Fat 27.6, SaturatedFat 6.7, Cholesterol 134.5, Sodium 2082.8, Carbohydrate 115.8, Fiber 18.9, Sugar 8.8, Protein 39.4

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