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José DeJesus

Shrimp Burrito
S25E10 Mexican/Latin · 2020
Private chef offering catering and consulting services in the Bronx, NY; hosts Breaking Bread pop-up dinners; Hell's Kitchen and Beat Bobby Flay competitor (worked as backup chef for BBF for 7 seasons)

Shrimp Burrito

25 min Prep
35 min Cook
4 Serves
Ingredients
  • 1.5 lbs large shrimp, peeled and deveined
  • 4 flour tortillas, 10-inch burrito-sized
  • 3 tbsp olive oil, divided
  • 1 medium white onion, finely diced
  • 4 cloves garlic, minced
  • 1 poblano pepper, roasted, peeled, and sliced into strips
  • 1.5 cups Mexican rice, cooked
  • 1 can black beans, drained and rinsed
  • 1 cup cotija cheese, crumbled
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 0.5 tsp cayenne pepper
  • Fresh cilantro for garnish
  • Lime wedges for serving
Instructions
  1. Pat shrimp dry with paper towels. Season with salt, smoked paprika, cumin, and cayenne pepper, tossing to coat evenly. Let sit for 5 minutes.
  2. Heat 2 tbsp olive oil in a large skillet over medium-high heat (375°F if using an electric skillet). Add shrimp in a single layer and sear for 2 minutes per side until just cooked through and opaque. Transfer to a plate; do not overcook.
  3. In the same skillet, add remaining 1 tbsp olive oil. Sauté diced onion over medium heat for 3 minutes until translucent. Add minced garlic and cook 1 minute more until fragrant. Fold in black beans and cooked rice, stirring to combine. Heat through for 2 minutes.
  4. Warm flour tortillas over a gas flame or in a dry skillet for 20 seconds per side to make them pliable.
  5. Lay out each warm tortilla. Divide the rice-bean mixture equally among them, creating a 3-inch strip down the center of each. Top each with 6-7 shrimp pieces, poblano strips, and 1/4 cup cotija cheese.
  6. Fold in the sides of each tortilla about 2 inches, then roll tightly from bottom to top, tucking as you go to seal the filling. Place seam-side down on a plate.
  7. Optional: Heat a skillet to medium-high and place burritos seam-side down for 1-2 minutes per side to create a light crispy exterior and seal the seams.
  8. Garnish with fresh cilantro and serve immediately with lime wedges on the side.
Inspired by José DeJesus’s winning shrimp burrito. This is a plausible recreation, not the chef’s original recipe.
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