Shrimp with Mole Poblano

Shrimp with Mole PoblanoRecipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
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.


6 servings (serving size: 1 skewer and 1/3 cup mole poblano)

Recipe from

Cooking Light

Nutritional 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


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


Heat a grill pan over medium-high heat.

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.

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