Shrimp Chimichanga With Dos Pistolas All-Natural Gourmet Salsa Recipe

• (12) Large deveined shrimp (heads off)
• (3) Garlic cloves
• (4) Tablespoons of butter
• Salt and Pepper to taste
• (2) Cups of Brown Rice
• (4) Cup of Water
• (1) Medium White Peeled Onion
• (2) Green Onions
• (1) Medium Bell Pepper Green
• (1) Medium Bell Pepper Red
• (1) Small 12 oz can of whole kernel yellow corn (drained)
• (1) Small 12 oz can of black beans (drained)
• (4) Large 12 inch Gluten Free Flour Tortillas
• (1) Half Pint of Heavy Cream
• (2) Green Onions
• (1) 16 oz Dos Pistolas All- Natural Gourmet Salsa
• (1) Avocado
• (1) 12 oz of Sour Cream

1. Preparation:
2. In a medium saucepan on medium heat melt (2) tablespoons of butter
3. Saute (12) thawed and cleaned shrimp in butter
4. Add (1) chopped garlic clove
5. Add Salt and Pepper
6. Cook for approximately 10 min. or until shrimp are a light pink and tender to touch
7. Remove from pan and set aside in glass dish
8. In a medium quart size pan add (4) cups of water and (2) cups of rice
9. Turn up to high heat to bring to rolling boil
10. Upon boiling, add top and reduce heat to simmer for 20 min. Check often until rice is light, fluffy, and tender
11. Prepare fine chop onions, red and green bell peppers, and one garlic clove. Set aside
12. In a saute pan, using a (1) tablespoon of butter combine the following chopped onion, red and green bell peppers, and one chopped garlic clove
13. Cook in pan until tender to touch
14. Combine mixture to brown rice and stir in corn and black beans, continue to fluff mixture to combine all flavors
15. In a deep frying pan add (2) inches of vegetable oil heating to 350 degrees F.
16. While oil is being heated, on a non stick griddle warm the flour tortillas to soften
17. Immediately remove warm tortillas and on a non stick glass plate and add:
18. 1) One cup of brown rice mixture, using ladle
19. 2) Add (4) shrimp
20. 3) Fold the sides of tortilla to form a closed packet. Repeat process until all (4) Chimichanga are formed
21. 4) Deep fry Chimichanga until golden brown. Remove and drain oil. Place cooked Chimichanga in warm tray
22. In clean skillet melt remaining (1) tablespoon of butter
23. Saute one chopped green onion and remaining chopped garlic clove
24. Add to mixture (1) half pint of heavy cream on medium heat until thickens
25. Add to mixture 8 oz of Dos Pistolas All-Natural Gourmet Salsa, Simmer on low for 5 min, stir often to prevent sticking
26. Remove mixture and allow to cool. Remove Chimichanga from oven and place on plates.
27. Cut Chimichanga in a diagonal cut. Ladle mixture onto cut Chimichanga. Garnish with sliced avocado, sour cream, and remaining green onions

shrimp, garlic, butter, salt, brown rice, water, onion, green onions, bell pepper, kernel yellow corn, black beans, flour tortillas, green onions, salsa, avocado, sour cream

Taken from www.epicurious.com/recipes/member/views/shrimp-chimichanga-with-dos-pistolas-all-natural-gourmet-salsa-recipe-50134551 (may not work)