Shrimp Simmered in Green Mole

Make the green mole ahead of time and this dish comes together in minutes.

By Michelle Tam

Makes 4 servings
Prep Time 20 minutes
Cook Time 15 minutes

Ingredients

2 tbs. raw pepitas
2 cups pipián verde (recipe above)
1 1/2 lb. shrimp (21–25 count per pound), shelled and deveined
3/4 tsp. Diamond Crystal kosher salt or 1/2 tsp. regular kosher salt
1/4 tsp. freshly ground black pepper
2 tbs. fresh cilantro leaves

Directions

STEP 1

Heat a large skillet over medium heat. Once it’s hot, add the pepitas in a single layer.

STEP 2

Toast the seeds, stirring occasionally, for three to five minutes or until the pepitas are fragrant and you can hear them popping. Transfer the toasted pepitas to a plate to cool.

STEP 3

Pour the green mole sauce into the skillet. Cook until it’s simmering, about one to two minutes.

STEP 4

While the green mole sauce is heating up, toss the shrimp in a medium bowl with salt and pepper. Add the shrimp to the simmering green mole sauce. Cook, stirring, for three to five minutes or until the shrimp are cooked through.

STEP 5

Season to taste with extra salt and pepper if needed. Garnish with toasted pepitas and fresh cilantro before serving.

Photography by: Henry Fong

Recipe excerpted from Nom Nom Paleo: Let’s Go! Copyright January 2022 by Michelle Tam and Henry Fong. Published January 18, 2022, by Andrews McMeel Publishing. Reprinted with permission.

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