Shrimp in Green Mole

By Martha Rose Shulman

Published January 5, 2016

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
50 minutes
Rating
5(266)
Comments
Read comments

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).

Featured in: Green Mole Makes Itself at Home

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • ½ cup hulled untoasted pumpkin seeds

  • ½ pound tomatillos, husked, rinsed and coarsely chopped

  • 1 serrano chile or ½ jalapeño (more to taste), stemmed and roughly chopped

  • 3 large romaine lettuce leaves, preferably the outer leaves, torn into pieces

  • ¼ cup chopped white onion, soaked for 5 minutes in cold water, drained and rinsed

  • 2 garlic cloves, peeled

  • ¼ cup tightly packed chopped cilantro, plus cilantro leaves and sprigs for garnish

  • 1 ½ cups chicken stock

  • 1 tablespoon canola or extra-virgin olive oil

  • ½ teaspoon cumin seeds, ground

  • Kosher salt and black pepper, to taste

  • 1 pound medium shrimp, shelled and deveined

  • Rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

30 grams carbs; 185 milligrams cholesterol; 366 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 757 milligrams sodium; 33 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    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.

  2. Step 2

    Place remaining cooled pumpkin seeds in a blender and add tomatillos, chile, lettuce, onion, garlic, cilantro and ½ cup chicken stock. Cover blender and blend mixture until smooth, stopping the blender to stir if necessary.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
266 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Patricia

Yes, and mole actually means sauce, not the dish most Americans associate with the word "mole", although that dish is referred to simply as "mole". The one we most associate with the word is the very complex and nuanced mole poblano, which famously has chocolate and red chiles among the up to 28 ingredients. sorry for the pedantry...

tekitouqueen

I had to make substitutions because I live in Japan but it still turned out awesome. Fresh, let alone canned, tomatillos do not exist here. Recently a import store started stocking “mexi-choice” brand salsa verde. I pureed that with the greens, jalapeño and pumpkin seeds. Then sautéed a quarter onion and cumin before adding in the puree and stock. It simmered for half an hour to get a good consistency. I know I didn’t ‘follow’ the recipe as written and sorry for reviewing but it was yum.

LiveToFish

sautee the tomatillos and onions. Those are ones with most water. Once water is released, reduce to desired consistency.

Kimberly

I also found this really ‘loose’ so will try less broth and try the suggestion to sauté tomatillos and onions. But the flavor is great!

Sophia

I roasted the tomatillos, onion, peppers, and garlic to add some toasty flavor and it turned out amazing!

Nance

So so good. Added a roasted poblano to blender just because. Make double; it’s that good.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.