Grilled Shrimp With Coriander Sauce and Black Bean Cakes

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“An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Susan Spicer of Bayona, featured in The Louisiana New Garde television series. The extended preparation time is to allow the beans to soak.”
8hrs 10mins

Ingredients Nutrition


  1. For the bean cakes: drain washed and soaked beans; place them in a large stockpot with cold water to cover.
  2. Bring to a boil, lower heat and simmer for an hour; skim occasionally and stir frequently.
  3. Heat oil in a medium skillet; sauge onions, peppers, jalapenos, and garlic for about five minutes.
  4. Add to beans along with next five ingredients, salt, pepper and Tabasco.
  5. Add more water as needed to keep beans from sticking to bottom of the pan.
  6. Continue cooking and stirring over low heat until things start to break down.
  7. Preheat oven to 350°F.
  8. Whirl beans in food processor or blender, then spread in a 12 x 18 baking pan and bake for ten minutes.
  9. Let cool and form into small cakes of about 1/2 cup each.
  10. Dust with flour, shaking off excess.
  11. Heat the peanut oil in a large skillet; cook the cakes until crisp, about 3 minutes per side.
  12. Place in a warm oven until they're all cooked.
  13. Garnish with a spoonful of sour cream and a sprig of cilantro.
  14. To make the sauce: Simmer the first six ingredients in a saucepan until reduced by half.
  15. While still hot, whirl in a blender or food processor and blend briefly; add butter one piece at a time.
  16. Stir in cilantro and season to taste.
  17. Keep warm over hot water until ready to serve.
  18. For the shrimp: Mix the first six ingredients together; drizzle over shrimp.
  19. Broil or grill the shrimp about 3 minutes per side or until pink and opaque.
  20. 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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