Coffee Mole with Grilled Shrimp
Servings: 4 to 6
Ingredients:
-
2 lb (1 kg) large shrimp, peeled and deveined
1/4 cup (50 mL) chopped fresh coriander
2 tbsp (30 mL) extra-virgin olive oil
1/2 tsp (2.5 mL) hot pepper flakes
Mole Sauce:
3/4 cup (175 mL) strong hot coffee
2 ancho chilies, seeded and chopped
1 tbsp (15 mL) vegetable oil
1 onion, chopped
3 cloves garlic, minced
1/3 cup (75 mL) toasted blanched almonds
1/4 cup (50 mL) golden raisins
2 tbsp (30 mL) toasted sesame seeds
1 can (19 oz/540 mL) tomatoes
2 tbsp (30 mL) red_wine_vinegar
1 tsp (5 mL) each dried oregano and cinnamon
1/2 tsp (2,5 mL) dried coriander
1/4 tsp (1 mL) pepper
Pinch each ground cloves and aniseed
1 oz (28 g) semisweet chocolate, chopped
Preparation:
In large bowl, toss together shrimp, coriander, oil and hot pepper flakes. Let stand at room temperature for 30 minutes, or cover and refrigerate for up to 3 hours.
Mole Sauce: In bowl, combine coffee and chilies; let soak until softened, about 20 minutes.
Meanwhile, in large skillet, heat oil over medium heat; cook onion and garlic, stirring, until softened, about 3 minutes. Set aside.
In food processor, process almonds until coarsely ground. Add raisins and sesame seeds; pulse until coarsely ground. Add tomatoes, vinegar, oregano, cinnamon, coriander, pepper, cloves, aniseed, onion mixture and softened chilies and soaking liquid; process until coarsely puréed.
Return mixture to skillet; simmer, uncovered, until thickened, about 20 minutes. Stir in chocolate until melted. Simmer for 5 minutes, stirring often.
Meanwhile, place shrimp on greased grill over medium-high heat; close lid and cook until pink, about 3 minutes per side. Serve with mole sauce.
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