Mole sauce tastes good on beef, burgers, and pork, why not
Milagro Mole Brushed Shrimp
Yes, sadly we have come to the final part of the trinity: the last delicious meal I made from one single bottle of @melanieyunk’s delicious mole sauce that she gave me. Now, this is the second bottle of Big Acres Gourmet® Milagro Mole® sauce that she’s sent my way. The first time I blew it all one dish. The second time I got smart: I spread it out, making not one but three delicious dishes including these beautiful shrimp.
For those who haven’t had the Milagro mole, it’s a little bit heat and a little bit sweet, but it’s really good. It’s a surprisingly complex mixture of raisins, nuts, chocolate and chilies so it simultaneously excites all your taste buds. It’s one of those sauces that if the raisins were a little more sweet, the chocolate and chilies a little more savory, or the nuts a little more intense in flavor, the sauce would go from delicately balanced to disastrously awful.
The good news is none of that happens and you get a great sauce for making amazing Tex Mex dishes.
Making Milagro Mole Brushed Shrimp
This recipe is very simple. It’s more of an idea than a recipe. All you need to do is brush the mole sauce on top the shrimp. Then it’s up to you how you prepare it.
You can grill them 1-2 minute per side over a hot grill.
You can bake them in a preheated 350 degree oven for about 6 minutes (not recommended if you are not a big texture guy.)
You can sauté them 2-3 minutes per side in a skillet over medium-high heat.
Whatever you do, enjoy the amazing sweetness paired with the brininess of the shrimp. Enjoy!