Shrimp Chimichanga with Dos Pistolas All-Natural Gourmet Salsa Recipe

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Shrimp Chimichanga with Dos Pistolas All-Natural Gourmet Salsa Recipe
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Ingredients
17
Count
Nutrition
3952
Calories
Total time
30
Minutes
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3951.5 Kcal (16544 kJ)
Calories from fat 2004.14 Kcal
% Daily Value*
Total Fat 222.68g 343%
Cholesterol 538.14mg 179%
Sodium 2857.01mg 119%
Potassium 4574.88mg 97%
Total Carbs 438.6g 146%
Sugars 28.26g 113%
Dietary Fiber 43.41g 174%
Protein 81.52g 163%
Vitamin C 290.1mg 483%
Vitamin A 6.5mg 216%
Iron 111.4mg 619%
Calcium 1287.5mg 129%
Amount Per 100 g
Calories 120.78 Kcal (506 kJ)
Calories from fat 61.26 Kcal
% Daily Value*
Total Fat 6.81g 343%
Cholesterol 16.45mg 179%
Sodium 87.32mg 119%
Potassium 139.83mg 97%
Total Carbs 13.41g 146%
Sugars 0.86g 113%
Dietary Fiber 1.33g 174%
Protein 2.49g 163%
Vitamin C 8.9mg 483%
Vitamin A 0.2mg 216%
Iron 3.4mg 619%
Calcium 39.4mg 129%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 96.8
    Points
  • 109
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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