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Photo: Randy Mayor; Styling: Melanie J. Clarke Photo by: Photo: Randy Mayor; Styling: Melanie J. Clarke

Shrimp with 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.

Cooking Light JANUARY 2005

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

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

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.

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
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Shrimp with Mole Poblano recipe

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