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THURSDAY'S RECIPE: Shrimp with Green Mole and Bacon. Tradition and Boldness in One Bite.

  • Writer: Chef Yerika
    Chef Yerika
  • Jul 31
  • 3 min read

Juicy shrimp wrapped in bacon, stuffed with cream cheese and smothered in a silky green mole with sauteed vegetables
Juicy shrimp wrapped in bacon, filled with cream cheese, and drizzled with a silky green mole sauce alongside sautéed vegetables

A recipe that breaks the mold: shrimp stuffed with cream cheese and wrapped in crispy bacon, accompanied by a smooth and rich green mole. A dish that plays with texture, flavor, and emotion.

INTRODUCTION AND HISTORY

This dish is born from the desire to unite two worlds: the sophistication of a seafood preparation and the ancestral character of Mexican moles. Shrimp, with its clean, marine flavor, is transformed when wrapped in crispy bacon and combined with the creaminess of cream cheese. But the true connecting thread is the green mole, a little-explored gem outside of Mexico, made with fresh herbs, pumpkin seeds, tomatillos, and chili peppers.

This recipe was conceived as a tribute to the cuisine of south-central Mexico, where green mole is served with tender meats like chicken or pork. Here, it breaks the mold: it connects with the sea, fire, and cheese, achieving a bold yet balanced result.

Ideal as an elegant main course or for a dinner with an authentic yet surprising flavor.

DEVELOPMENT AND COMPLETE RECIPE

Serves: 4. Total time: 45 minutes. Difficulty: Medium.

INGREDIENTS

For the shrimp:

  • 16 large shrimp (U15 or U20), peeled and deveined, with tail.

  • 8 strips of smoked bacon, cut in half.

  • 120 g cream cheese (room temperature)

  • Wooden chopsticks (soaked in water)

  • Salt and pepper to taste.

For the green mole:

  • 5 green tomatillos, peeled and washed.

  • 2 serrano peppers (or to taste)

  • 1/2 cup pumpkin seeds (toasted and unsalted)

  • 1/4 cup fresh cilantro leaves

  • 1/4 cup epazote leaves (optional)

  • 1/4 cup spinach or chard leaves.

  • 1/4 white onion.

  • 1 clove of garlic.

  • 1 cup of chicken or seafood broth.

  • 1 tablespoon of butter or vegetable oil.

  • Salt to taste.

For the sautéed vegetables:

  • 1 zucchini cut into half moons.

  • 1/2 red pepper in strips.

  • 1/2 julienned red onion.

  • 1 tablespoon of olive oil.

  • Salt and pepper.

PREPARATION

1. Prepare the shrimp:

  • Make a shallow cut on the back of the shrimp to open it slightly without breaking it completely.

  • Fill with a small portion of cream cheese.

  • Wrap each shrimp with half a strip of bacon and secure with a toothpick.

  • Season lightly with salt and pepper.

2. Seal the shrimp:

  • Heat a large skillet or griddle over medium-high heat.

  • Cook the shrimp on both sides until the bacon is golden brown and crispy (about 2-3 minutes per side). Remove and set aside.

3. Prepare the green mole:

  • In a medium saucepan, boil the tomatillos and chiles for 8 minutes or until soft. Drain.

  • Blend the cooked tomatillos with the pumpkin seeds, cilantro, epazote, spinach, garlic, onion, and broth until you get a thick, smooth sauce.

  • In a saucepan, heat the butter or oil. Pour in the blended mixture and cook over medium-low heat for 10-12 minutes, stirring constantly until it thickens and takes on a deeper shade of green.

  • Adjust the salt and keep warm.

4. Sauté the vegetables:

  • In another pan, heat olive oil and sauté the zucchini, onion, and red bell pepper for 5-6 minutes until al dente. Season with salt and pepper.

5. Assembly:

  • Place a bed of hot green mole on each plate.

  • Arrange the shrimp on top in an orderly fashion.

  • Add the sauteed vegetables on the side or around it as a garnish.

  • If desired, sprinkle with a little toasted pumpkin seeds or a few drops of fresh lemon juice at the end.

CHEF YERIKA'S TIPS

  • If the mole is too thick, you can thin it out with a little more hot broth or water.

  • Cream cheese can be pre-flavored with lemon zest, ground chipotle, or fine herbs to add more complexity.

  • You can bake the shrimp for 10 minutes at 180°C if you prefer to avoid using a pan or want more even cooking of the bacon.

  • Green mole can also be prepared with hoja santa if you're looking for a more Oaxacan flavor, or with roasted poblano pepper to make it more robust.

  • This dish pairs perfectly with a dry white wine, a light beer, or a margarita with toasted pepita salt.


A dish like this not only highlights the richness of traditional green mole but also elevates it toward a bolder, more creative, and contemporary approach. The contrast between the sweetness and saltiness of the bacon, the smoothness of the cheese, and the freshness of the herbs makes every bite an experience.

Perfect for surprising, reinterpreting tradition, or paying homage to Mexican cuisine from a different perspective, this dish balances technique, memory, and flavor with elegance and strength.



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