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.

David Bonom
Recipe by Cooking Light January 2005

Gallery

Credit: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill pan over medium-high heat.

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  • 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.

Nutrition Facts

230 calories; calories from fat 25%; fat 6.5g; saturated fat 1.5g; mono fat 2.1g; poly fat 1.2g; protein 32g; carbohydrates 10.1g; fiber 1.3g; cholesterol 230mg; iron 3.7mg; sodium 556mg; calcium 79mg.
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