Chicken & Meat

Surf And Turf Burrito .


450 gr. large shrimp, cleaned of shells and intestinal veins
3 red grapefruits (divide 2 into segments, squeeze juice from 1)
Half of a small hickama, peeled and sliced into straws
Half of a small red onion, thinly sliced
0.5 tbsp fresh cilantro
Juice of 1 lime + slices to serve

2 tbsp olive oil + extra to grease pan
8 corn tortillas
2 tbsp. agave syrup (or 1 tbsp. honey)
1 chipotle pepper in adobo sauce, chopped + 2 tsp. of adobo sauce
1 tsp. ground zira


In a bowl, mix grapefruit segments, hickama, red onion, cilantro, lime juice and 1 tbsp. olive oil; salt, pepper and stir.

Grease a grill pan with olive oil and heat over moderately high heat. Fry a few tortillas in the pan for 1 to 2 minutes on each side. Wrap in foil to keep them warm.

Meanwhile, in a small saucepan, mix grapefruit juice, agave, chipotle and adobo sauce and cilantro; heat over moderately high heat. Cook, stirring occasionally, until sauce thickens slightly, 5 minutes.

Mix the shrimp with the remaining 1 tbsp. olive oil, salt and pepper. Grease a grill pan with olive oil. Fry the shrimp over moderately high heat, brushing them with the grapefruit sauce until they are cooked through, about 1 minute on each side.

Continue frying, turning and brushing with the remaining sauce until the shrimp are cooked through, about 2 minutes more. Season with salt to taste. Spread on tortillas. Serve with grapefruit salad and lime wedges.

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