Bring a large saucepan to medium heat, add ½ cup oil and cook rice until it slightly changes color, add water and cover until cooked.
Place black beans, chicken broth, garlic and the serrano chile in a blender and puree until smooth. Bring the mix to a saucepan and cook over medium heat for 8 minutes or until the sauce takes a heavier consistency. Reserve.
Bring saucepan with butter to medium heat and cook shrimp with salt and pepper for 5 minutes.
Serve as follows: a scoop of rice, a scoop of bean sauce and 4 shrimp per plate. Decorate with sour cream, avocado slices and queso fresco.