Romeritos with Shrimp and Mole Sauce

Ingredients

• 500g (1.1 lb) romeritos 500g (1.1 lb) romeritos
• 300g (10.5 oz) shrimp, peeled and deveined 300g (10.5 oz) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 4 tablespoons mole paste 4 tablespoons mole paste
• 1 tablespoon sesame seeds, toasted 1 tablespoon sesame seeds, toasted
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring water to a boil and blanch the romeritos for 2 minutes. Drain and set aside.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and golden.
3. 3.
   Add the shrimp to the pan and cook until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
4. 4.
   In the same pan, add the chicken or vegetable broth and bring to a simmer. Stir in the mole paste until it is fully dissolved and the sauce thickens slightly.
5. 5.
   Add the blanched romeritos and cooked shrimp to the mole sauce. Gently stir to coat the ingredients evenly. Cook for an additional 5 minutes, allowing the flavors to meld together.
6. 6.
   Sprinkle the toasted sesame seeds over the romeritos and shrimp. Season with salt to taste.
7. 7.
   Serve hot with rice or warm tortillas.

Treat your ingredients with care...

• Romeritos — Make sure to blanch the romeritos quickly to retain their vibrant green color and prevent them from becoming overly soft.
• Mole paste — Use a high-quality mole paste for the best flavor. If you can't find mole paste, you can make your own by following a traditional mole recipe.

Tips & Tricks

• If you prefer a spicier dish, add a pinch of cayenne pepper or a chopped jalapeño to the mole sauce.
• Serve the Romeritos with Shrimp and Mole Sauce alongside warm tortillas for a traditional Mexican meal.
• If romeritos are not available, you can substitute them with fresh spinach or watercress.

Serving advice

Garnish the Romeritos with Shrimp and Mole Sauce with a sprinkle of toasted sesame seeds and serve it hot. Accompany it with a side of rice or warm tortillas for a complete and satisfying meal.

Presentation advice

Arrange the Romeritos with Shrimp and Mole Sauce on a large serving platter, allowing the vibrant green romeritos and succulent shrimp to be showcased against the rich, dark mole sauce. Sprinkle some additional toasted sesame seeds on top for an added visual appeal.