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Shrimp with Mole Poblano

Cooking Light
Shrimp with Mole Poblano
Photo: Randy Mayor; Styling: Melanie J. Clarke
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My Notes

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Outstanding

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)

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

Calories:
230 (25% from fat)
Fat:
6.5g (sat 1.5g,mono 2.1g,poly 1.2g)
Protein:
32g
Carbohydrate:
10.1g
Fiber:
1.3g
Cholesterol:
230mg
Iron:
3.7mg
Sodium:
556mg
Calcium:
79mg
David Bonom, Cooking Light, JANUARY 2005

Member Ratings and Reviews

5 stars
cyndie395
Click on the blue text to find the recipe for the mole. The grilled shrimp sounds delicious, but the ingredients for the poblamo aren't familiar to me, so I may not make that.03/23/05

5 stars
gakindness
how to make or where to find mole poblano should be included,since idiots like me dont know either and would love to try this dish HELP PLEASE03/23/05