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Shrimp with Mole Pipian

Shrimp with Mole Pipian

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 pound Peeled and deveined shrimp
  • 1/2 Jar Mole Pipian From Hernan Mexico; About 3.5 ounces
  • 1 cup Chicken Broth
  • 2 ears Corn
  • 1 14.5 ounce can Black Beans Drained and rinsed
  • 1/2 lemon Juiced
  • 1 Tablespoon olive oil
  • 1 Can Light Beer
  • 1/2 teaspoon Black Pepper
  • 1 tablespoon Kosher salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 cup cilantro Chopped, For topping

Method
 

  1. In a small saucepan, add drained black beans, beer, oregano, garlic powder, paprika, and about 1 teaspoon of salt. Place over low-medium heat and bring to a simmer. Allow to cook about 20 minutes, adding additional beer or chicken broth as needed.
  2. While the beans are cooking, prep the shrimp. Place shrimp into a bowl and add juice of half a lemon, olive oil, black pepper, and 1 teaspoon kosher salt.
  3. Next, microwave the two ears of corn still in their husks for about 2-3 minutes. Set aside.
  4. Next, prep the mole sauce. Add about 1/2 a jar of the mole pipian to a large saucepan over low-medium heat. Add about 1 cup of chicken broth. Stir with wooden spoon until smooth. Cover to keep warm and set aside.
  5. Heat up grill to medium-high heat. Add corn first and cook about 5-10 minutes until slightly charred on all sides. Next - cook shrimp (I recommend using skewers or a grill pan if you are using smaller shrimp so they don't fall through the grates) about 2-3 minutes on each side.
  6. Serve grilled shrimp over mole pipian sauce and top with black beans, charred corn, and chopped cilantro.