Shrimp Recipe

Make your own mole plate

1. 1

   Toast dried chiles and seeds

   In a dry skillet over medium heat, toast the dried ancho, mulato, and pasilla chiles until fragrant and lightly darkened. Add sesame seeds and pepitas and toast another 1-2 minutes. Remove and set aside.

2. 2

   Hydrate chiles

   Place the toasted chiles in a bowl and cover with hot water. Let soak for 15-20 minutes until softened. Drain and reserve soaking liquid.

3. 3

   Sauté aromatics for mole

   In a skillet, heat 2 tablespoons olive oil. Add minced garlic and chopped onion; cook until translucent, about 5 minutes.

4. 4

   Add tomatoes and tortillas

   Stir in chopped tomatoes and torn corn tortillas; cook until tomatoes break down and tortilla bits are softened.

5. 5

   Blend the mole base

   In a blender, combine the soaked chiles, onion-garlic mixture, tomatoes, tortillas, sesame seeds, pepitas, Mexican chocolate, and 1 cup stock. Blend until very smooth, adding reserved soaking liquid as needed.

6. 6

   Simmer and season mole

   Pour the blended sauce into a pot. Simmer over medium-low heat for 15-20 minutes, stirring frequently. Season with 0.5 tsp salt and 0.25 tsp black pepper. Adjust to taste.

7. 7

   Season the shrimp

   Pat the shrimp dry. Toss with 1 tablespoon olive oil, 0.5 tsp salt, and 0.25 tsp black pepper. Let rest while mole finishes.

8. 8

   Cook the shrimp

   In a skillet over medium-high heat, cook shrimp about 2-3 minutes per side until pink and opaque. Remove from heat.

9. 9

   Plate and garnish

   Spoon mole onto plates, arrange shrimp on top, and garnish with chopped cilantro and lime wedges. Serve immediately.