Shrimp Mole with Charred Zucchini

Mole (for those who have not had it), is a tomato-based sauce used with Pork, Chicken and other meats and vegetables. Like most Mexican sauces, the taste is complex due to the combination of green chiles, tomato, cinnamon, cumin, paprika, garlic, onion, chili powder, oregano and dark chocolate that have simmered for upwards of an hour. The result is spicy and slightly sweet, with smoky undertones. This recipe is very easy to make and results in about 1 1/2 cups of Mole-the amount needed for about 4 chicken breasts or 1 lb of shrimp.

Ingredients:

1 lb shrimp, de-veined and tails removed (I used Trader Joe's frozen shrimp which were already cooked-cheating, I know-so I just had to defrost them)
1 onion, diced
4 heads garlic, minced
1 14 oz can diced tomatoes (preferably with diced green chiles in can)
1 tablespoon diced green chiles (if not already in tomatoes)
1 cup chicken or vegetable broth
1 tablespoon chili powder (or more to taste)
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1/2 teaspoon dried oregano
3/4 teaspoon cumin
1-2 squares dark chocolate
2 tablespoons olive oil
2 small zucchini
2 small summer squash

Heat up 1 tablespoon olive oil over medium high heat in large saute pan. Add onions and garlic, stirring occasionally so that garlic does not burn (if browning, take pan off burner, turn heat to medium and return pan to burner 1 minute later). Cook 5-7 minutes, until onion is tender.

Add chili powder, cinnamon, paprika, oregano and cumin and cook 1 minute until fragrant. Add tomatoes and simmer 10 minutes.

Add broth, bring to a simmer and cook 15 minutes, stirring occasionally.

Puree sauce in blender and return to pan. Melt chocolate squares (use 2 squares if you love chocolate-y mole) into sauce and cook 10 minutes at a simmer, or until the sauce has thickened.

Preheat oven to 400.

Wash vegetables. Slice in half lengthwise and cut each half into 4 chunks. Toss in remaining olive oil and cook in oven 15 minutes, turning once. Turn oven to broil and cook about 5 minutes until vegetables are just beginning to char.

Plate shrimp and vegetables and cover with mole. I recommend serving this with cornbread and sour cream to tone down the spice factor.