Shrimp with Mole Poblano

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.

Yield: 6 servings (serving size: 1 skewer and 1/3 cup mole poblano)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 25%
  • Fat: 6.5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 32g
  • Carbohydrate: 10.1g
  • Fiber: 1.3g
  • Cholesterol: 230mg
  • Iron: 3.7mg
  • Sodium: 556mg
  • Calcium: 79mg

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

Preparation

  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.
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