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