Coffee Mole with Grilled Shrimp

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

  • Portion size 6 servings


  • 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


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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Coffee Mole with Grilled Shrimp