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.
Recipe by Cooking Light January 2005
Credit: Randy Mayor; Styling: Melanie J. Clarke
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.