Black Bean Cakes with Butterflied Shrimp and Chili Beurre Blanc
Creamy black bean cakes and grilled shrimp are treated to the extra bite of bright chilis in a smooth butter-based sauce. The same recipe could be used for a luncheon or light supper for four. Begin the night before to soak the beans overnight.
Ingredients
- Black Beans
- Black Beans - 1 pound, soaked in water to cover overnight
- Vegetable Stock - 4 - 5 cups
- Bay Leaves - 3 large
- Black Bean Cakes
- Peanut Oil - 2 tablespoon
- Onion - 1, minced
- Garlic Clove - 1, crushed
- Red Bell Pepper - 1, seeded, deribbed, and finely diced
- Green Bell Pepper - 1, seeded, deribbed, and finely diced
- Jalapeno Peppers - 1, seeded, deribbed, and finely diced
- Chili powder - 1 to 2 tablespoons, depending on taste
- Black Beans (above) - 1 pound, cooked
- Cumin Seeds - 1/2 teaspoon, ground
- Cilantro - 1 tablespoon, minced
- Squeeze of fresh lime juice
- Salt and freshly ground black pepper to taste
- Salsa
- Garlic Clove - 1, minced
- Onion - 1, minced, small
- Green Bell Pepper - 1, seeded, deribbed, and minced
- Jalapeno Peppers - 1, seeded, deribbed, and minced
- Lime Juice - 1/2 lime
- Olive Oil - 2 tablespoons
- Tomato paste - 1 tablespoon
- Tomato paste - 1/2 tablespoon
- Cilantro - 1/2 tablespoon, chopped, fresh
- Salt, freshly ground black pepper, and cayenne to taste
- Butterflied Shrimp
- Shrimp - 60 21/25-count
- Olive oil
- Salt and freshly ground black pepper to taste
- Chili Beurre Blanc
- Shallots - 1 tablespoon, diced
- White Wine - 4 ounces
- Chili Sauce - 1 tablespoon
- Heavy Cream - 2 ounces
- Unsalted Butter - 8 ounces, cubed and chilled
- cubed and chilled
- Garnish
- Cilantro leaves
- Sour Cream - 1 cup
Instructions
To cook the beans: Put the beans in a large stock pot and fill with vegetable stock to cover. Add bay leaves and bring to a boil. Boil for 10 minutes and skim the foam from the top. Reduce the heat, and simmer, covered, for 1-1/2 hours, until the beans are soft. Drain, and remove the bay leaves.
To make the bean cakes: Preheat the oven to 450 F. Grease a large baking sheet. In a large skillet over medium-high heat, heat the oil and saute the onion, garlic, and peppers until they begin to soften. Stir in the chili powder, reduce heat to medium, and simmer 1 minute. Stir in the beans, cumin seeds, cilantro, lime juice, salt, and pepper. Remove 2/3 of the bean mixture and pass it through a potato masher, leaving a coarse texture. Return the “mashed” portion to the pan, stir in the seasoning and lime juice. Remove from heat, spread out 3/4-inch thick on a flat surface, and chill thoroughly in the refrigerator.
Cut the cooled cake into 3-inch circles with a cookie cutter or steel ring. Place the cakes on the prepared baking sheet and bake for 5 minutes.
To make the salsa: Combine all ingredients and let stand for at least 1 hour to blend flavors.
To prepare the shrimp: Remove the shells from the shrimp, leaving the tails intact. With the tip of a sharp paring knife, remove the dark vein. Cut almost all the way through each shrimp following the curve of the back; open the shrimp out and press open. Mix together the olive oil and seasonings, and toss the shrimp in the mixture. Let marinate for 1 hour.
When ready to serve, preheat the oven to 450 F, place the shrimp on a flat baking sheet, cut-sides up, and bake for 5 minutes. Or, preheat the grill and grill for 3 minutes, until they just begin to color.
To make the beurre blanc: Place the shallots, wine, and chili sauce in a small pan and bring to a boil over medium-high heat. Lower the heat to medium and cook until the volume is reduced to approximately 1 tablespoon. Add the cream and cook to reduce again to 1 tablespoon. Whisk in the butter, 1 tablespoon at a time. Make sure each addition is fully incorporated before adding the next tablespoon. The sauce will resemble thick cream. Strain through a fine-meshed sieve and season with salt and pepper.
To serve: Place a bean cake in the center of each plate. Arrange 5 grilled shrimp in a spoke pattern around each bean cake. Place cilantro leaves between the shrimp. Drizzle beurre blanc around the bean cake and over the shrimp. Garnish the top of the bean cake with salsa and sour cream.
