Grilled Shrimp With Coriander Sauce And Black Bean Cakes Recipes

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.

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.