Name: Shrimp with Mole Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 4 as an entree or 6 as an appetizer
Cuisine: Italian
Ingredients: 1 cup (240 ml) warm filtered water; ¼ cup (30 g) thinly sliced red onion; 1 cup (180 g) chopped tomatoes; ½ lime; ½ teaspoon black pepper; ½ cup (75 g) raisins; 1 tablespoon olive oil; 1 teaspoon Smoked salt; 2 garlic cloves, peeled; ¼ teaspoon ground anise seed (substitute fennel seed, if unavailable); 3 tomatillos, husked, rinsed, and roughly chopped; ¼ teaspoon ground cumin; 1 onion, roughly chopped; ¼ cup (60 ml) tahini; ¼ teaspoon ground cinnamon; 3 tablespoons olive oil or melted refined coconut oil; 1 teaspoon kosher sea salt; ¼ teaspoon dried oregano; 2 teaspoons chili powder; ¼ cup (10 g) fresh cilantro leaves and tender stems for garnish; kosher sea salt and black pepper; 1¼ pounds (570 g) large shrimp, peeled and deveined; ¼ teaspoon cayenne pepper; 3 tablespoons cacao nibs; Sesame seeds and pumpkin seeds for garnish; ¼ cup (35 g) pumpkin seeds, plus more for garnish; 1 cup (240 ml) vegetable broth; 2 tablespoons cacao powder; 1 jalapeño, trimmed, halved, and seeded

Preparation info

Serves
4
as an entree

Difficulty
Easy
Ready in
50 min

Appears in

Pescan

By Abbie Cornish and Jacqueline King Schiller

Published 2019

About

Jacq: Mole evokes images of old Mexican women grinding spices and simmering chiles for days. While the chef in me loves the idea of cooking up an old family recipe for hours on end, the busy working girl was looking for a simpler process. This version allows the aromatics to cook and mellow slowly while you throw everything else into a blender. What you end up with is a sauce with all of the complexity and warmth of the traditional recipes in a fraction of the time. It’s wonderful on shrimp