Grilled Shrimp With Black Bean Cakes And Coriander Sauce Food

GRILLED SHRIMP WITH CORIANDER SAUCE AND BLACK BEAN CAKES

Steps:

• To make the bean cakes: Drain the washed and soaked beans and place them in a 1 gallon pot with cold water to cover. Bring to a boil, lower the heat, and simmer for 1 hour, skimming every now and then; stir frequently. In a medium saute pan or skillet over medium heat, heat the oil and onions, peppers, optional jalapenos, and garlic until soft, about 5 minutes. Add to the beans along with the cumin, bay leaf, chili powder, honey, vinegar, salt, pepper, and Tabasco. Add more water if necessary to keep the beans from sticking to the bottom of the pot. Continue cooking and stirring over low heat until the beans and vegetables begin to break down. Preheat the oven to 350 F. Lightly oil a 12-by-18-inch baking pan. Puree the beans in a food processor, leaving a little texture, then spread the puree in the prepared baking pan and bake for 10 minutes. Remove and let cool. Form the bean puree into small cakes, about 1/2 cup each. Set aside. To prepare the shrimp: Toss the shrimp with the oil, garlic, and seasonings. Skewer 4 for each portion and marinate for 20 minutes. To make the sauce: In a small saucepan, simmer the shallots, orange zest, ground coriander, orange juice, wine, and vinegar until reduced by half. While still hot, place the mixture in a blender and blend for 5 seconds. Return to the pan. Add the butter, one piece at a time, whisking until blended. Stir in the cilantro and season with salt and pepper. Keep warm over warm water. Broil or grill the shrimp for 2 to 3 minutes on each side, until pink and opaque. To serve: Place a warmed black bean cake on each serving plate. Put four shrimp on each plate and cover with sauce. Put a dollop of sour cream on each black bean cake and garnish with a cilantro sprig.

SHRIMP WITH BLACK BEAN SAUCE

Steps:

• Combine sauce ingredients and set aside.
• Heat wok over high heat for 30 seconds.
• Add garlic oil and coat the wok.
• When a wisp of white smoke appears, add garlic and black beans.
• Stir for 30 seconds and add shrimp. Mix together, then spread shrimp in a thin layer. Cook for 30 seconds.
• Add wine by drizzling around the edges of the wok; mix well.
• When the shrimp begin to curl and turn pink, make a well in the center of the mixture.
• Stir sauce and pour in the well.
• Mix to combine all ingredients, about 1 1/2 minutes, until sauce begins to thicken and bubble.
• Turn off heat, remove to a heated dish, sprinkle with minced coriander and serve.

GRILLED SHRIMP WITH ROASTED CORN AND BLACK BEAN SALSA

Steps:

• Soak bamboo skewers in water for 30 minutes. Prepare barbecue (medium high heat). Grill corn until just tender and brown in spots, turning frequently, about 10 minutes. Cut corn from cob. Transfer corn kernels to medium bowl. Add tomato, black beans, onion, cilantro, lime juice, 1 jalapeno and 1/4 teaspoon ground cumin and stir to blend. Combine wine, olive oil, remaining jalapeno and 1/4 teaspoon ground cumin in a large bowl. Add shrimp and toss to coat. Cover and refrigerate 1 to 2 hours, stirring occasionally.
• Remove shrimp from marinade; discard marinade. Thread shrimp on bamboo skewers. Sprinkle with salt and pepper. Grill until just cooked through, about 2 minutes per side. Spoon salsa on platter. Top with shrimp skewers.

GRILLED SHRIMP WITH BLACK BEAN CAKES AND CORIANDER SAUCE

Steps:

• Black Bean Cakes
• Place the black beans in cold water to cover. Soak overnight, or for at least 1 hour. Drain, rinse, place in a large pot, and cover with fresh cold water. Bring to a boil, skim the foam, then simmer over low heat for about 1 hour. Add more water, if necessary, to keep the beans covered.
• Meanwhile, heat the 1 tablespoon oil over medium-high heat in a large skillet. Add the onion, peppers, and garlic and cook for 2-3 minutes. Add the vegetables, along with the honey, vinegar, chili powder, and cumin, to the beans and continue to simmer. When the beans are quite soft and are starting to break down, season with salt and pepper. Continue to cook until the beans are creamy.
• Remove the bean mixture from the heat and strain, reserving the liquid. Puree in a food processor, then transfer to a baking sheet. Spread the puree evenly and let it cool completely. Form the puree into little cakes shaped like hockey pucks (use about 1/2 cup per cake). The consistency is perfect if it is moist enough to gather into a ball, but not so wet that the mixture sticks to your hands.
• Preheat the oven to 400°F. To finish the cakes, lightly dust them with flour. Heat a medium skillet (lightly coated with oil) over medium-high heat. Sauté the cakes just long enough to get a nice crust on each side. When ready to serve, place them on baking sheets in the oven to warm through. Garnish with a dollop of sour cream and a sprig of cilantro.
• Grilled Shrimp
• Soak the skewers in hot water.
• In a medium bowl, combine the olive oil and seasonings. Toss the shrimp with this marinade and refrigerate while you make the coriander sauce.
• Turn on the broiler or light the grill.
• Place 4 shrimp on each skewer.
• Meanwhile, heat the black bean cakes.
• Broil or grill the shrimp 2-3 minutes on each side, until just cooked through. Remove from the skewers, arrange on four plates, and drizzle with the warm coriander sauce. Serve with a black bean cake.
• Coriander Sauce
• Place the shallot, orange zest and juice, wine, vinegar, and coriander in a small saucepan and bring to a simmer over medium heat. Cook until the liquid is reduced to 2 or 3 tablespoons. While it's still hot, whisk in softened butter by the spoonful until the sauce is emulsified (it will look thick and creamy). Stir in the chopped cilantro and season with salt and pepper to taste. Cover and keep warm over low heat.

GRILLED SHRIMP WITH CORIANDER SAUCE AND BLACK BEAN CAKES

Steps:

• 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.