Shrimp in Green Mole
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ½cup hulled untoasted pumpkin seeds
- ½pound tomatillos, husked, rinsed and coarsely chopped
- 1serrano chile or ½ jalapeño (more to taste), stemmed and roughly chopped
- 3large romaine lettuce leaves, preferably the outer leaves, torn into pieces
- ¼cup chopped white onion, soaked for 5 minutes in cold water, drained and rinsed
- 2garlic cloves, peeled
- ¼cup tightly packed chopped cilantro, plus cilantro leaves and sprigs for garnish
- 1½cups chicken stock
- 1tablespoon canola or extra-virgin olive oil
- ½teaspoon cumin seeds, ground
- Kosher salt and black pepper, to taste
- 1pound medium shrimp, shelled and deveined
- Rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
278 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 31 grams protein; 700 milligrams sodium
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.
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- 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.
- 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.
- 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.
- 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.
- 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
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Cooking Notes
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.
Joyce
I found pumpkin seeds at our regular grocery store (Kroger here). I have seen green tomatoes with added lime juice for the tartness substituted for tomatillos. I have also seen canned tomatillos in the grocery store.
LiveToFish
sautee the tomatillos and onions. Those are ones with most water. Once water is released, reduce to desired consistency.
Bill
Where would I be able to find pumpkin seed and tomatillos at this time of year?
Emily
Well, the recipe says to add the lettuce to the blender so obviously we're not making lettuce wraps here.
Lettuce does have a nice flavor when added to warm soups and sauces so I'm assuming the romaine gives flavor as well as a nice color to the mole.
Kevin Osinski
Mexican moles come in many variations. There are red and green moles as well as the brown "chocolate" mole we see most often in the US. Rick Bayless has lengthy discussions of all the regional variations on mole in his cookbooks.
LiveToFish
I saw your question and blended the mix without lettuce and tried it.
The sauce had much more bite to it. Almost like a salsa for tortilla chips. The bite toned down quite a bit when I added the lettuce leaves.
Pete
Definitely sautee the onions and tomatillo first. You could even chop all thats tuff up and roast it, saves watching time ont he stovetop.
Also you can use cilantro stems, since you're going to be chopping it all up.
Jeff
Yes, same sauce Pipian = Green Mole
nn
I found really nice tomatillos yesterday at my local (Giant) grocery in PA. And I now know how I'm going to use them! Like so much produce at this time of year, they're imported from Mexico along with the tomatoes. And if you ask for them, it will help produce buyers know there are customers who will add them to their shopping carts!
DD
Isn't this a pipian sauce?
Starchgirl
1/7/16 I wanted to love this dish, since it can be made ahead, and then finished quickly....but it was missing a dimension. I tried adding lemon at the table, and felt it still missed the mark.
Served with Zucchini and Avocado Salad also from this site.
Patricia
The dimensión it's missing is that she doesn't call for enough chile. Up the Serrano or jalapeño, And you'll like it more.
james hyatt
i like this recipe -- have cooked it twice -- but find it too wet even after cutting back on the broth. and more chili improves the taste for me.
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.
Anika
This was wonderful! I found it to be one of those (very very many) highly nutritious dishes that taste really luxurious. For some strange reason I decided to cook the tomatillo mixture in coconut oil and OMG, I am so happy I did. It goes unexpectedly well with the citrus-y tomatillos.
Julia
This was absolutely delicious! I followed the recipe exactly. The roasted pumpkin seeds on top adds a necessary crunch, and the sauce is unlike anything I have tasted before. I served it over white basmati rice. I will be making this again for sure!
rana b
This was an excellent base, to which I added a splash of IPA, anchovies, capers, and lime. I used lemon sole instead of shrimp. It was a great result and I look forward to making it again.
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.
Anthony M.
This is quite good. I wanted some additional layers of flavor, so I added one (each) roasted, peeled and seeded poblano and anaheim chile and included them in the blender. Even with all the tomatillos, though, I thought a little more acidity would have been nice. Any thoughts on how to get that, aside from lime wedges for serving?
Kim
Save a raw tomatillo, puree and add after cooking the mole
Cat
I like to double this sauce (it doesn't make enough in my opinion) and add large chunks of sea bass to this recipe in lieu of shrimp. Delicious!
mmenon73
I used vegan Quorn patty rather than shrimp. I used a pasilla pepper rather than cumin
MAPENA
Outstanding Sauce! Used fresh tomatillos, jalapenos, and sernanos from our summer garden. Pumpkin seeds make all the difference.
Instead of shrimp, served with clams, mussels, and a small piece of pork belly. Cooked them separately and served on top of the mole.
Deborah VC
This sauce was just delicious. Saved a step by buying already roasted/lightly salted pumpkin seeds and ground cumin (a rounded half teaspoon). To get it to the creamy texture, let it simmer for about 30 mins. Used 1/2 lb of shrimp (2 people). Next night, I seared salmon filets in olive oil (after dusting with salt, pepper, garlic, cumin and a touch of fine flour) and then nestled them down into the leftover mole sauce. Another wonderful use of the sauce. Definitely a favorite!
Cheryl M.
I love this recipe. It's so easy and so delicious. Make more of the mole, you won't be sad. Also of the toasted pumpkin seeds for garnish.
Sandy Camargo
Just made this for lunch today. Many happy noises from husband. The recipe works just fine as it is, except that I used a whole, but getting wrinkly, jalapeño pepper, which was just the right spiciness, we thought. BTW, the recipe says 1 serrano or 1/2 jalapeño, which makes no sense, since serranos are hotter than jalapeños. I also didn't bother soaking the onion, since I like the crunch and sharpness. Soaking onions is generally good only if you're eating them raw.
MJ
The best ever! make it hotter next time
Pete
Definitely sautee the onions and tomatillo first. You could even chop all thats tuff up and roast it, saves watching time ont he stovetop.
Also you can use cilantro stems, since you're going to be chopping it all up.
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