Grilled Shrimp with Coriander Sauce and Black Bean Cakes
Susan Spicer, chef-owner of Bayona in New Orleans, shares a recipe that tastes great, is quick and easy to prepare, and a breeze to garnish and present. Grilled shrimp are marinated, then served with a cake of black beans and a dollop of sour cream. The black bean cakes could appear as a side dish with other shellfish or chicken, too. The beans soak overnight; start a day ahead.
Ingredients
- Black Beans - 1 LB, washed and soaked overnight in cold water to cover
- Peanut Oil - 3 to 4 tablespoons
- Onions - 2, chopped
- Bell peppers - 2, seeded, deribbed, and chopped
- Jalapeno Chilies - 2, seeded, deribbed, and minced (optional)
- Garlic - 2 tablespoons, minced
- Cumin - 2 teaspoons, ground
- Bay Leaf - 1
- Chili powder - 1 teaspoon
- Honey - 2 tablespoons
- Cider Vinegar - 1/4 cup
- Salt, pepper, and Tabasco sauce to taste
- Flour for dusting
- Shrimp - 16, medium to large, heads removed, peeled, deveined
- Olive Oil - 1/4 cup
- Garlic Clove - 1 teaspoon, minced
- Cumin - 1/2 teaspoon, ground
- Coriander - 1/2 teaspoon, ground
- Salt - 1/2 teaspoon
- Freshly ground black pepper - 1/2 teaspoon
- Coriander Sauce
- Shallots - 1 tablespoon, minced
- Orange Zest - 1/2 teaspoon, grated
- Coriander - 1/2 teaspoon, ground
- Orange Juice - 2 tablespoons
- Dry white wine - 1/4 cup
- Sherry Wine Vinegar - 2 tablespoons
- Butter - 3/4 cup (1-1/2 sticks), at room temperature, cut into 12 pieces
- Cilantro - 1 tablespoon, minced fresh
- Salt and freshly ground black pepper to taste
- Sour Cream - 1/2 cup
- Cilantro Sprigs - 4
Instructions
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.
