Coffee Mole with Grilled Shrimp

[migration] empty title 145 Author: Canadian Living Credits: [migration] empty title 145

  • Portion size 6 servings

Ingredients

  • 2 lbs large shrimp peeled and deveined
  • 1/4 cup chopped fresh coriander
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon hot pepper flakes
Mole Sauce:
  • 3/4 cups hot strong coffee
  • 2 ancho chilies seeded and chopped
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1/3 cup toasted blanched almond
  • 1/4 cup golden raisins
  • 2 tablespoons toasted sesame seeds
  • 1 can tomato
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon cinnamon
  • 1/2 teaspoon dried coriander
  • 1/4 teaspoon pepper
  • 1 pinch ground cloves
  • 1 pinch aniseed
  • 1 oz semisweet chocolate chopped

Method

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.

Share X
Food

Coffee Mole with Grilled Shrimp

Login