Kat's
Shrimp Chimichangas
10 slices bacon
50 large Rocky Point shrimp
1 1/2 cups Monterey jack cheese, shredded
1 cup thick fresh salsa
2 fresh tomatoes, chopped
2 cans green chile strips, diced
6 (12-inch) flour tortillas
Fry bacon until crisp enough to chop. Remove bacon and retain about 2
tablespoons fat in pan. Peel and de-vein shrimp, then chunk. Grill in pan 1
minute.
Stir in cheese, salsa, tomatoes and chiles. Turn to blend, but not long or
shrimp will become tough. Divide and pile on tortillas. Fold all sides over and
fasten with wooden picks. Slide carefully into hot oil and brown lightly. Drain
on paper towels. (Or bake at 400 degrees F for 7 to 10 minutes.)
In today's economy there are no experts, no 'best and brighest'
with all the answers. It's up to each one of us. The only way to screw up is to
not try anything.
- Thomas J. Peters