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  • Coffee Mole With Grilled Shrimp

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    Coffee Mole With Grilled Shrimp
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 lb large shrimp, peeled, and, deveined
    • 1/4 c. minced fresh coriander
    • 2 Tbsp. extra virgin extra virgin olive oil
    • 1/2 tsp warm pepper flakes Mole Sauce
    • 3/4 c. strong warm coffee
    • 2 x ancho chili, seeded, and, minced
    • 1 Tbsp. vegetable oil
    • 1 x onion, minced
    • 3 clv garlic, chopped
    • 1/3 c. toasted blanched almonds
    • 1/4 c. golden brown raisins
    • 2 Tbsp. toasted sesame seeds
    • 1 x 19 ounce can tomato
    • 2 Tbsp. red wine vinegar
    • 1 tsp dry oregano
    • 1 tsp cinnamon
    • 1/2 tsp dry coriander
    • 1/4 tsp pepper
    • 1 pch grnd cloves
    • 1 pch aniseed
    • 1 ounce semisweet chocolate, minced

    Directions

    1. In large bowl, toss together shrimp, coriander, oil and warm pepper flakes. Let stand at room temperature for 30 min, or possibly cover and chill for up to 3 hrs.
    2. After shrimp is marinated, prepare mole sauce.
    3. Meanwhile, place shrimp on greased grill over medium-high heat; close lid and cook till pink, about 3 min per side. Serve with mole sauce.
    4. Mole Sauce:In bowl, combine coffee and chilies; let soak till softened, about 20 min.
    5. Meanwhile, in large skillet, heat oil over medium heat; cook onion and garlic, stirring, till softened, about 3 min. Set aside.
    6. In food processor, process almonds till coarsely grnd. Add in raisins and sesame seeds; pulse till coarsely grnd. Add in tomatoes, vinegar, oregano, cinnamon, coriander, pepper, cloves, aniseed, onion mix and softened chilies and soaking liquid; process till coarsely pureed.
    7. Return mix to skillet; simmer, uncovered, till thickened, about 20 min. Stir in chocolate till melted. Simmer for 5 min, stirring often.
    8. Serve with shrimp.

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