Shrimp Chimichanga with Dos Pistolas All-Natural Gourmet Salsa Recipe |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
12 large deveined shrimp (heads off |
3 garlic cloves |
4 tablespoon(s) butter |
salt and pepper |
2 cup(s) brown rice |
4 cup(s) 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) |
1 large 12 inch gluten free flour tortillas |
1 half pint of heavy cream |
1 16 oz dos pistolas all- natural gourmet salsa |
1 avocado |
1 12 oz of sour cream |
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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