1canned chipotle chile in adoboveins and seeds removed
1teaspoonof the adobo sauce from the can
1tablespoonfreshly squeezed lime juice
2tablespoonsvery finely chopped cilantro
2avocadopeeled and slices
Instructions
Cook the rice according to package instructions. When done, add drained black beans and stir well. Keep warm.
In a small bowl, add achiote paste and water. Stir to make a paste. Coat the shrimp with the paste and set aside. Make more paste if needed to coat. (depending how large the shrimp are)
Make the warm tomato salsa: Heat a fry pan over medium high heat. In a medium saucepan, heat 2 tablespoons of oil. Add the garlic and half of the onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the tomatoes, chipotle and adobo sauce and cook over low heat, stirring, until the tomatoes have broken down but are still slightly chunky, about 20 minutes. Stir in the lime juice and cilantro and season with salt and pepper; keep warm.
Heat another fry pan over medium high heat. Add olive oil and when hot, cook shrimp until done. About 4 - 6 minutes depending on size of shrimp.
To serve: In individual bowls, add rice, top with warm tomato salsa on one side and shrimp on the other. Add fresh cilantro, avocado and lime wedges.