Incredible Beef Resepi - Lemon Garlic Chicken Souvlaki

Directions for: Coffee Mole with Grilled Shrimp

Ingredients

Grilled Shrimp

2 lb(s) large shrimp, peeled, and, deveined

cup chopped fresh coriander

2 Tbsp extra virgin olive oil

tsp hot pepper flakes

Mole Sauce

cup strong hot coffee

2 ancho chili, seeded, and, chopped

1 Tbsp vegetable oil

1 onion, chopped

3 cloves garlic, minced

cup toasted blanched almonds

cup golden raisins

2 Tbsp toasted sesame seeds

1 19 oz can tomato

2 Tbsp red wine vinegar

1 tsp dried oregano

1 tsp cinnamon

tsp dried coriander

tsp pepper

1 pinch ground cloves

1 pinch aniseed

1 oz semisweet chocolate, chopped

Directions

Grilled Shrimp

1. In large bowl, toss together shrimp, coriander, oil and hot pepper flakes. Let stand at room temperature for 30 minutes, or cover and refrigerate for up to 3 hours.

2. After shrimp is marinated, prepare mole sauce.

3. Meanwhile, place shrimp on greased grill over medium-high heat; close lid and cook until pink, about 3 minutes per side. Serve with mole sauce.

Mole Sauce

1. In bowl, combine coffee and chilies; let soak until softened, about 20 minutes.

2. Meanwhile, in large skillet, heat oil over medium heat; cook onion and garlic, stirring, until softened, about 3 minutes. Set aside.

3. In food processor, process almonds until coarsely ground. Add raisins and sesame seeds; pulse until coarsely ground. Add tomatoes, vinegar, oregano, cinnamon, coriander, pepper, cloves, aniseed, onion mixture and softened chilies and soaking liquid; process until coarsely pured.

4. Return mixture to skillet; simmer, uncovered, until thickened, about 20 minutes. Stir in chocolate until melted. Simmer for 5 minutes, stirring often.

5. Serve with shrimp.

See more: Appetizer, Shellfish, Grill, Chocolate, Hot and Spicy, Barbeque, Mexican, Saute, BBQ