Source: Xochimilco Mexican Restaurant, Sacramento, California

2 tablespoons butter or 2 ounces oil
3 ounces bell pepper, sliced
3 ounces onion, sliced
1 tomato, diced
1 teaspoon garlic, minced
5 ounces tomato sauce
8 to 10 shrimp
1 teaspoon ground chile chipotle

Heat butter or oil in frying pan.

When hot add onion, bell pepper, and garlic.

When vegetables are almost tender add shrimp and stir fry for about 30 seconds.

Add tomato, tomato sauce and chipotle. Bring to boil, reduce heat and serve.