Best 2 Shrimp Mole Recipes

Shrimp mole is a traditional Mexican dish that offers a unique and flavorful combination of spices, herbs, and seafood. This delightful dish is a true culinary journey, bursting with a symphony of flavors that tantalize the taste buds. The rich and complex mole sauce, made from a blend of dried chili peppers, nuts, seeds, and spices, envelops the succulent shrimp in a velvety embrace, creating a harmonious balance between heat, sweetness, and savoriness. Whether you prefer your mole smoky, nutty, or subtly sweet, there are countless variations of this iconic dish to explore, each offering its own distinctive charm. So, embark on a culinary adventure and discover the best recipe for shrimp mole that suits your palate, and indulge in a feast that will leave you craving for more.

Here are our top 2 tried and tested recipes!

SHRIMP MOLE

SHRIMP MOLE image

Categories Shellfish

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 T cocoa powder
2 T chile powder
1/4 cup peanut butter
16 oz tomato sauce
1 green bell pepper, seeded and chopped
salt and pepper
2 1/2 lbs shrimp, peeled and deveined
crushed peanuts for garnish
cooked rice, for serving

Steps:

in a bowl, combine cocoa and chilie powders. Stir in enough water to form a paste. Stir in the peanut butter and tomato sauce. Add the chopped bell pepper and season with salt and pepper In a pot over med heat, bring the mixture to a simmer. continue simmering for 20 min. stir in the shrimp and cook 5 min. Garnish with peanuts and serve over rice

SHRIMP IN GREEN MOLE

Shrimp in Green Mole image

There are only three basic steps to making green mole: Whip up a purée of toasted pumpkin seeds, tomatillos and chiles in a blender; sear the purée in oil and cook it until it thickens slightly; then add chicken stock and simmer until the mixture is creamy. Once the sauce is done, you can poach shrimp right in it; it only takes five to eight minutes to cook them in the simmering mole. Better yet, you can make the sauce up to three days ahead and keep it refrigerated until you're ready to use it, or freeze it (whisk or blend to restore its consistency after thawing).

Provided by Martha Rose Shulman

Categories main course

Time 50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup hulled untoasted pumpkin seeds
1/2 pound tomatillos, husked, rinsed and coarsely chopped
1 serrano chile or 1/2 jalapeño (more to taste), stemmed and roughly chopped
3 large romaine lettuce leaves, preferably the outer leaves, torn into pieces
1/4 cup chopped white onion, soaked for 5 minutes in cold water, drained and rinsed
2 garlic cloves, peeled
1/4 cup tightly packed chopped cilantro, plus cilantro leaves and sprigs for garnish
1 1/2 cups chicken stock
1 tablespoon canola or extra-virgin olive oil
1/2 teaspoon cumin seeds, ground
Kosher salt and black pepper, to taste
1 pound medium shrimp, shelled and deveined
Rice, for serving

Steps:

Heat a heavy straight-sided skillet or a saucepan over medium heat and add pumpkin seeds. Wait until you hear one seed pop, then stir constantly until they have puffed and popped and smell toasty, about 3 to 5 minutes. Do not let them darken beyond golden or they will taste bitter. Transfer to a bowl and allow to cool. Remove 2 tablespoons to use as garnish and set aside.
Place remaining cooled pumpkin seeds in a blender and add tomatillos, chile, lettuce, onion, garlic, cilantro and 1/2 cup chicken stock. Cover blender and blend mixture until smooth, stopping the blender to stir if necessary.
Heat oil in the skillet or saucepan over medium-high heat. Add cumin and let it sizzle for a couple of seconds, then add puréed tomatillo mixture. Cook, stirring often, until sauce darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. You can hold the lid above the pot to shield yourself and the stove, or set the lid on the pot to partly cover it.
Add remaining cup of chicken stock, bring to a simmer, reduce heat to medium-low and simmer, uncovered, stirring often, until sauce is thick and creamy, 10 to 20 minutes. Season to taste with salt.
Season shrimp with salt and pepper. Shortly before serving, bring mole sauce to a simmer and add shrimp. Simmer 5 to 8 minutes, until the shrimp are cooked through but still moist. Serve over rice, garnishing each serving with toasted pumpkin seeds and cilantro.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 774 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling later on.
Choose Fresh, High-Quality Ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Whenever possible, opt for fresh, organic, and locally-sourced ingredients.
Use a Large Pot: Mole is a complex sauce that requires a lot of simmering. Make sure you use a large enough pot to accommodate all of the ingredients and allow the sauce to bubble gently.
Don't Overcrowd the Pan: When searing the shrimp, make sure you don't overcrowd the pan. This will prevent the shrimp from cooking evenly.
Simmer the Mole Slowly: Mole is a sauce that benefits from slow simmering. Allow the sauce to simmer for at least 30 minutes, or up to an hour, to develop a rich, complex flavor.
Adjust the Seasoning to Your Taste: Mole is a versatile sauce that can be adjusted to your taste. If you like it spicy, add more chili peppers. If you prefer a sweeter mole, add more chocolate or honey.
Serve with Traditional Accompaniments: Mole is traditionally served with rice, tortillas, and a variety of toppings such as avocado, sour cream, and pickled onions.

Conclusion:

Shrimp mole is a delicious and flavorful dish that is sure to impress your family and friends. With its rich, complex sauce and succulent shrimp, this dish is a perfect choice for a special occasion or a casual weeknight meal. So next time you're looking for something new and exciting to try, give shrimp mole a try. You won't be disappointed!