THE YUMMY KETO SURF & TURF BURRITO
8 large uncooked deveined and skinned shrimp
2 tbsp garlic powder
1 tbsp paprika
1 large ripe avocado
1/2 cup chopped roasted red peppers reserving 1 tablespoon of the liquid
1 large New York cut steak or any boneless steak
4 cups shredded mozzarella cheese
6 strips bacon
Preheat the oven to 375 degrees F.
For the bacon:
Line a baking sheet with aluminum foil. Place the bacon on the sheet. Bake for 10 minutes.
Flip the bacon and extract the grease. Bake for an additional 5 minutes. Place the bacon on a place with paper towel and set aside.
For the steak:
Season a steak with salt and pepper. Heat a cast iron pan (or non stick if you have one) to high heat and add 1 tablespoon of olive oil. When the oil is shimmering, add the steak.
Cook steak for 6 minutes each side. Set steak aside to cool. After 5 minutes, slice the steak into 1 inch strips.
For the shrimp:
Pat shrimp dry with paper towel. Combine shrimp in bowl with 1 teaspoon of olive oil, salt, pepper, paprika and half the garlic powder.
Heat a medium high pan and add shrimp. Cook for 3-4 minutes (or until shrimps are pink on both sides and tails are curled in), stir occasionally. Remove from pan and set aside.
For the guacamole
Add the avocado, garlic, and roasted red peppers with liquid into a bowl. Using a fork, mash everything together. Season with salt and pepper.
For the cheese blanket (tortilla)
Heat a large non stick frying pan to medium heat. Add half the shredded mozzarella and spread evenly so the cheese is covering the entire surface.
Continue to fry until the edges of the cheese start to crips and the cheese is easily removable from the pan. Place on a piece of parchment and set aside.
Building the burrito
Place half the guacamole in the center of the cheese tortilla. Add half the sliced steak.
Cut the bacon in half. Place half the strips on top of the steak followed by half the shrimp.
Fold each side of the cheese inward. Roll the burrito with the opposite side creating a pocket. Enjoy!