Seafood with Oaxacan Yellow Mole

When I made chicken in yellow mole the other day I made a double batch of sauce against a future dinner. Shrimp seemed like a good match for it but I only had one serving so I thawed some bay scallops as well. I make no claim to this being authentic but the flavors blended beautifully. Some simple white Mexican rice with lima beans rounded out a nice one-dish dinner.


  • 2Tbsp. oil
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup medium grain rice
  • 2 cups chicken or fish broth
  • ½ cup frozen lima beans
  • ½ pound shellfish: shrimp, scallops, or a combination
  • 1 tsp. crushed red pepper, optional
  • ½ cup Oaxacan yellow mole
  • Salt and pepper to taste


Preheat the oven to 350° (325° for convection).

Heat 1 Tbsp. of oil in a heavy oven-proof pot with a tightly fitting lid over medium-high heat. Cook the onion, garlic, and rice in the hot oil for about 5 minutes or until the rice is chalky. Pour in the broth and bring to a boil. Add the lima beans, 1 tsp. of salt, and a good grind of black pepper. Cover and place in the oven for about 20 minutes.

When the rice is nearly done, heat the remaining 1 Tbsp. of oil in a large skillet and sprinkle in the crushed red pepper if using. Stir for a few seconds until fragrant then add the shellfish. Sauté until the shrimp are pink, about 2 or 3 minutes. Add the mole and cook until slightly thickened. Serve over the rice.


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