This dish is great as the basis for fajitas, served with mexican rice with salsa fresca, or rolled up into a tortilla with a nice helping of tahini slaw.
INGREDIENTS
1 bag of raw frozen shrimp (I use 41-50 count), thawed and peeled
4-5 cloves of garlic, thinly sliced
2 T chopped cilantro leaves
zest from one lemon
extra virgin olive oil
pinch of course grey salt, freshly ground pepper to taste
juice from one lemon to deglaze
2 cups mole sauce
RECIPE
Thaw and peel the shrimp, removing tails. (The shells may be reserved and frozen to include in a homemade seafood broth if you like). Rinse and drain them, squeezing out water and set in a clean bowl. Add enough extra virgin olive oil to coat the shrimp. Add the sliced garlic, lemon zest, cilantro salt and pepper and set aside in the refrigerator to marinate for 30 minutes. Juice the lemon and set aside for later use.
Bring about 1 1/2 - 2 cups mole sauce to a gentle simmer in a large sautee pan. In a separate sautee pan, heat olive oil over medium heat. Add the shrimp and marinade 8-10 pieces at a time, without over crowding. Sear on one side and then move the shrimp to the mole sauce to continue cooking. Continue until the entire batch is cooked. When you are finished searing the shrimp, there will be a nice glaze on the pan. Reduce the heat and pour in the reserved lemon juice. Quickly scrape the bottom of the pan to remove the residue. Add a splash of water if you don't have enough liquid. Turn off the heat at add the remaining marinade. Pour the released glaze and the marinade into the simmering mole with shrimp.
This is great served in a multitude of ways. Enjoy using your own creativity. I love to garnish it with a few sprigs of fresh cilantro!
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