Shrimp Burrito


  • 1 cup Arugala
  • 1 cup Brown rice
  • 2 avocados
  • 1/2 cup precooked frozen baby shrimp
  • 1 corn cob
  • 1 tomatoe
  • Parsley
  • Red onion
  • 1 red pepper
  • 1/4 cup Pomegranate seeds
  • Minced garlic
  • 1 lemon
  • Sour cream
  • Burrata



  1. Put 2 cups of water in a pan with 1 cup of brown rice
  2. Bring to a bowl and reduce to simmer
  3. Cook for 45 minutes adding 1/2 cup of water ever 5-10 minutes as water evaporates


  1. Preheat grill
  2. Peel back corn husks and remove silk (keeping the green husk still on the corn)
  3. Place one tablespoon butter and sprinkle salt and pepper
  4. Close husk
  5. Wrap in aluminum foil and grill for 30 minutes
  6. Chop red pepper into squares
  7. Remove corn from cob
  8. Mix with red pepper

Pico de gallo

  1. Cut tomatoe into squares
  2. Add 2 tablespoons chopped parsley
  3. Add 3 tablespoons chopped red onion
  4. Add 1 tsp minced garlic
  5. Sprinkle with salt and pepper


  1. Cut avocado from shell
  2. Mash in bowl
  3. Add 1/4 cup chopped red onion
  4. Squeeze 1/4 lemon
  5. Add 1/4 cup pomegranate seeds
  6. Sprinkle with salt and pepper


  1. Remove frozen shrimp from bag and run under warm water for 2 minutes. Add olive oil to a pan with shrimp (and salt and pepper to taste) on medium heat and cook for 5 mins, mixing every few minutes.

In bowl, make a bed of arugula- add rice, more arugala, pico, guac, sour cream, corn, sliced burrata and shrimp around the outer edges of the bowl

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