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Shrimp with Mole Poblano

Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield 6 servings (serving size: 1 skewer and 1/3 cup mole poblano)
This recipe offers a creative savory use of Andrew Weil's "perfect" food: dark chocolate. The chocolate adds richness to the mole, a traditional Mexican sauce. Prepare the sauce a day ahead, and refrigerate so the flavors have time to develop. Store the mole poblano, covered, in the refrigerator for up to three days, or freeze for up to two months.

Ingredients

  • 2 pounds large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups Mole Poblano

Nutrition Information

  • calories 230
  • caloriesfromfat 25 %
  • fat 6.5 g
  • satfat 1.5 g
  • monofat 2.1 g
  • polyfat 1.2 g
  • protein 32 g
  • carbohydrate 10.1 g
  • fiber 1.3 g
  • cholesterol 230 mg
  • iron 3.7 mg
  • sodium 556 mg
  • calcium 79 mg

How to Make It

  1. Heat a grill pan over medium-high heat.

  2. Pat shrimp dry with paper towels. Combine shrimp, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Thread the shrimp onto 6 (8-inch) skewers. Place skewers on grill pan; cook 2 minutes on each side or until done. Serve with Mole Poblano.

  3. Note: Nutritional analysis includes 1/3 cup Mole Poblano per serving.