Shrimp in chipotle cream sauce on tostadas

Drain the can of fire-roasted tomatoes a little and put half the can in the blender jar.

Roughly chop two chipotles and add with garlic cloves roasted about 15 minutes until a little blackened; blend to a smooth puree.

Film a skillet with olive oil over medium-high heat; when a drop of puree sizzles sharply, add the puree all at once and cook it down to the consistency of tomato paste.

Add the Mexican crema, oregano crushed between the palms, black pepper and salt.

Bring to a good simmer, add the shrimp and cook about three minutes, until no translucency remains at the center.

Serve on griddle-baked tostadas.