1 14oz can of fire roasted diced tomatoes, drained
2 chipotle chiles in Adobo
1 Tbl olive oil
1 lb shrimp 20-30 size, shelled and deveined
1/2-3/4 cup stock, fish, chicken or veggie
1 Tbl cilantro
1 tsp salt
Put tomatoes and chiles with a little of the adobo sauce in a blender and blend into a smooth texture. Alternatively, blend two cups of a good roasted spicy salsa. Heat oil over a medium fire and when hot add tomato chile mixture. Cook until the consistency of tomato paste. Add enough stock to achieve a thick soupy consistency and simmer about five minutes. Add shrimp and cook until shrimp is pink, about 3-4 minutes. Remove shrimp with slotted spoon and serve over rice. Add a little of the sauce over top, sprinkle with cilantro and avocado slices and enjoy.