Alert the press: Angela has made a meal and it’s NOT a salad.
It’s all true, friends. I know this is a very salad-heavy blog, particularly during the summer, and I’m slowly accepting the fact that as fall draws near, I might actually have to start cooking properly soon. Heating up the oven, switching on the stove…. both are activities that have become quite rare over the past couple of months but alas, the return of the rain here in Vancouver has finally got me craving meals other than salads.
I’m not going to go all fall-soups-and-stews on you just yet, but what are your thoughts on burritos? Specifically, burritos stuffed with juicy shrimp cooked in a zesty chipotle sauce, tossed with crisp shredded veggies and avocado, then drizzled in lime juice. Are you in?
As a kid growing up in Edmonton, the little guys in the bowl above were called shrimp. It wasn’t until my family moved to the Middle East when I was 13 that the word ‘prawns’ entered my vocabulary. At the time I figured it was the term everyone outside of North America used for shrimp and adopted it into my new vernacular as a student attending a British private school. At the same time, my undies became knickers, saran wrap became cling film, cookies became biscuits, toilet paper became loo roll, running shoes became trainers and sweaters became jumpers. And when we went out for dinner, my appetizer of choice was not a shrimp cocktail, but a prawn cocktail.
It took until my early 20s for me to be curious enough to find out what the difference is between the two shellfish, whose names are often used interchangeably. If you’ve ever wondered and still haven’t Googled it for yourself, then you’re in the right spot!
Here’s the deal, a little Shrimp vs Prawns 101 if you will. Contrary to what a lot of people think, prawns aren’t just big shrimp – there are some pretty big shrimp and some rather shrimpy prawns! Rather than explaining in words, here’s a lovely picture that shows the main differences:
Interesting, right? Now you can go and wow all of your friends with your shellfish savviness. But back to these Chipotle Shrimp Burritos…
That big pile of shredded veggies you see up there might have you thinking that you’re going to be chopping for hours, but not so fast! This recipe is a fantastic one for busy weeknights because if you’re strapped for time, you can use two of my favourite ingredients: pre-shredded veggie slaw and cooked frozen shrimp. (Prawns would be just fine if that’s what you’ve got. ?)
As for the sauce on those little shrimpies, you’ll need a can of chipotle chili peppers in adobo sauce. It sounds a bit obscure and unless you’ve deliberately sought them out in the grocery store you probably won’t know where to look, but I’ll save you some time and point you down the Mexican aisle, somewhere between the canned jalapenos and taco seasoning. These little guys, bathing in adobo sauce, have a lovely smoky flavour, perfect for adding warmth and a nice spicy kick to the burritos.
Once you’ve got all your fillings set out, it’s just a matter of piling them into your choice of tortilla (gluten free if necessary), folding in the sides and rolling them up!
Now it’s over to you. Tell me…
- What are you favourite burrito fillings? I’m a huge seafood lover so right now, shrimp is where it’s at if you ask me, but I also enjoy a good black bean burrito with tomatoes, peppers, and a solid scoop of guac.
- What’s one of your go-to easy weeknight dinners?