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Coffee Mole with Grilled Shrimp

Food Network Canada
Yields
4 servings

 

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ingredients

Grilled Shrimp

2
lb(s) large shrimp, peeled, and, deveined
¼
cup chopped fresh coriander
2
Tbsp extra virgin olive oil
½
tsp hot pepper flakes

Mole Sauce

¾
cup strong hot coffee
2
ancho chili, seeded, and, chopped
1
Tbsp vegetable oil
1
onion, chopped
3
cloves garlic, minced
cup toasted blanched almonds
¼
cup golden raisins
2
Tbsp toasted sesame seeds
1 19
oz can tomato
2
Tbsp red wine vinegar
1
tsp dried oregano
1
tsp cinnamon
½
tsp dried coriander
¼
tsp pepper
1
pinch ground cloves
1
pinch aniseed
1
oz semisweet chocolate, chopped
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directions

Step 1

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.

Step 2

After shrimp is marinated, prepare mole sauce.

Step 3

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.

Step 4

In bowl, combine coffee and chilies; let soak until softened, about 20 minutes.

Step 5

Meanwhile, in large skillet, heat oil over medium heat; cook onion and garlic, stirring, until softened, about 3 minutes. Set aside.

Step 6

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.

Step 7

Return mixture to skillet; simmer, uncovered, until thickened, about 20 minutes. Stir in chocolate until melted. Simmer for 5 minutes, stirring often.

Step 8

Serve with shrimp.

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