Best Shrimp In Green Mole Recipes

Shrimp Enchiladas with Mole image

Provided by Food Network

Time 55m

Yield 2 servings

Number Of Ingredients 16

1/4 cup mole sauce (recommended: Dona Maria) or your favorite prepared mole sauce
2 tablespoons olive oil
1 small piece Mexican chocolate (about 1/4 of an individual round)
18 medium shrimp, peeled, tail removed
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon sweet paprika
6 small jalapeno peppers
1 large white onion, peeled and sliced 1/4-inch thick
6 corn tortillas
1/2 cup shredded mozzarella
1 head romaine lettuce, sliced
1 tomato, sliced 14/-inch thick
1 cup crumbled Mexican queso fresco
Chili de arbol powder, for garnish
1 lime, quartered

Steps:

In an aluminum baking tray on a preheated grill, mix mole and olive oil together. Add the chocolate and cook until it melts, stirring frequently to keep the chocolate from scorching. Set aside and keep warm.
Toss shrimp with salt, garlic powder and paprika and grill until pink, 2 to 3 minutes per side. Remove shrimp from grill and chop into pieces. Grill jalapenos and onion slices until nicely marked and slightly softened.
Grill tortillas, turning, until they are warm and pliable. Dip each tortilla in the mole sauce to cover completely. Place some shrimp in each tortilla, roll up loosely, and set seam down in mole. Sprinkle the top with mozzarella cheese and grill, covered, until cheese melts.
Put 2 or 3 enchiladas on a serving plate, and top with sliced lettuce, grilled onions, tomatoes, and queso fresco. Sprinkle chili de arbol powder over the top, and serve with lime wedges and grilled jalapenos.

Malabar Shrimp in Coconut Sauce (Meen Molee) image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons of light vegetable oil
1 teaspoon ground coriander
1/4 teaspoon or more of ground red pepper
1/4 teaspoon of ground mustard
1/4 teaspoon of turmeric
2 tablespoons of julienned fresh ginger
1 teaspoon thinly sliced garlic
1 tablespoon or more of julienned green chilies
12 fresh or dried kari leaves or 2 bay leaves
1 cup shredded scallions, both the white and green part into 2-inch pieces
1 pound of large shrimps, peeled and deveined
1/2 cup rich coconut milk or cream
Juice of 1/2 lime
Coarse salt and freshly ground black pepper
Kari or cilantro sprig for garnish

Steps:

Heat the oil in a saute pan over medium-high heat until hot. Add coriander, red pepper, mustard, turmeric, ginger, garlic, green chilies, kari leaves, and scallions, in this order. Saute stirring for 3 minutes or until the scallions are wilted. Add the shrimp and stir-fry until they lose the pink color. Stir in the coconut milk and cook until the sauce is heated through. Turn off heat. Season with lemon juice, salt and pepper, and serve. Serve garnished with the herb.