Grilled Shrimp With Coriander Sauce and Black Bean Cakes
- Ready In:
- 8hrs 10mins
- Ingredients:
- 30
- Serves:
-
4
ingredients
- 1⁄4 cup olive oil
- 1 teaspoon garlic, peeled and minced
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 16 large shrimp, peeled and deveined
-
Coriander Sauce
- 1 tablespoon shallot, peeled and minced
- 1⁄2 teaspoon orange zest
- 1⁄2 teaspoon ground coriander
- 2 tablespoons orange juice (fresh is best)
- 1⁄4 cup dry white wine (Sauvignon Blanc, Chardonnay, Pinot Grigio)
- 2 tablespoons sherry wine vinegar
- 3⁄4 cup butter, diced
- 1 tablespoon fresh cilantro, minced
- salt and pepper, to taste
-
Black Bean Cakes
- 1 lb black beans, washed and soaked overnight in cold water to cover
- 3 -4 tablespoons peanut oil
- 2 onions, peeled and chopped
- 2 jalapenos, seeded and chopped (optional)
- 2 tablespoons garlic, peeled and minced
- 2 teaspoons ground cumin
- 1 bay leaf
- 1 teaspoon chili powder (store-bought, Chili Powder or your own recipe)
- 2 tablespoons honey
- salt and pepper, to taste
- Tabasco sauce or other louisiana hot sauce, to taste
- flour, for dusting
- 8 teaspoons sour cream, for garnish
- cilantro, for garnish
directions
- For the bean cakes: drain washed and soaked beans; place them in a large stockpot with cold water to cover.
- Bring to a boil, lower heat and simmer for an hour; skim occasionally and stir frequently.
- Heat oil in a medium skillet; sauge onions, peppers, jalapenos, and garlic for about five minutes.
- Add to beans along with next five ingredients, salt, pepper and Tabasco.
- Add more water as needed to keep beans from sticking to bottom of the pan.
- Continue cooking and stirring over low heat until things start to break down.
- Preheat oven to 350°F.
- Whirl beans in food processor or blender, then spread in a 12 x 18 baking pan and bake for ten minutes.
- Let cool and form into small cakes of about 1/2 cup each.
- Dust with flour, shaking off excess.
- Heat the peanut oil in a large skillet; cook the cakes until crisp, about 3 minutes per side.
- Place in a warm oven until they're all cooked.
- Garnish with a spoonful of sour cream and a sprig of cilantro.
- To make the sauce: Simmer the first six ingredients in a saucepan until reduced by half.
- While still hot, whirl in a blender or food processor and blend briefly; add butter one piece at a time.
- Stir in cilantro and season to taste.
- Keep warm over hot water until ready to serve.
- For the shrimp: Mix the first six ingredients together; drizzle over shrimp.
- Broil or grill the shrimp about 3 minutes per side or until pink and opaque.
- Place shrimp on warmed serving plates, pour a little coriander sauce over the top and add a black bean cake topped with sour cream.
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RECIPE SUBMITTED BY
Molly53
United States