Grilled Shrimp With Coriander Sauce and Black Bean Cakes

Ingredients

• 1/4 cup olive oil
• 1 teaspoon garlic, peeled and minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 16 large shrimp, peeled and deveined

Coriander Sauce

• 1 tablespoon shallot, peeled and minced
• 1/2 teaspoon orange zest
• 1/2 teaspoon ground coriander
• 2 tablespoons orange juice (fresh is best)
• 1/4 cup dry white wine (Sauvignon Blanc, Chardonnay, Pinot Grigio)
• 2 tablespoons sherry wine vinegar
• 3/4 cup butter, diced
• 1 tablespoon fresh cilantro, minced
• salt and pepper, to taste

Black Bean Cakes

• 1 lb black beans, washed and soaked overnight in cold water to cover
• 3-4 tablespoons peanut oil
• 2 onions, peeled and chopped
• 2 jalapenos, seeded and chopped (optional)
• 2 tablespoons garlic, peeled and minced
• 2 teaspoons ground cumin
• 1 bay leaf
• 1 teaspoon chili powder (store-bought, Chili Powder or your own recipe)
• 2 tablespoons honey
• salt and pepper, to taste
• Tabasco sauce or other louisiana hot sauce, to taste
• flour, for dusting
• 8 teaspoons sour cream, for garnish
• cilantro, for garnish

Directions

1. 1

   For the bean cakes: drain washed and soaked beans; place them in a large stockpot with cold water to cover.

2. 2

   Bring to a boil, lower heat and simmer for an hour; skim occasionally and stir frequently.

3. 3

   Heat oil in a medium skillet; sauge onions, peppers, jalapenos, and garlic for about five minutes.

4. 4

   Add to beans along with next five ingredients, salt, pepper and Tabasco.

5. 5

   Add more water as needed to keep beans from sticking to bottom of the pan.

6. 6

   Continue cooking and stirring over low heat until things start to break down.

7. 7

   Preheat oven to 350°F.

8. 8

   Whirl beans in food processor or blender, then spread in a 12 x 18 baking pan and bake for ten minutes.

9. 9

   Let cool and form into small cakes of about 1/2 cup each.

10. 10

    Dust with flour, shaking off excess.

11. 11

    Heat the peanut oil in a large skillet; cook the cakes until crisp, about 3 minutes per side.

12. 12

    Place in a warm oven until they're all cooked.

13. 13

    Garnish with a spoonful of sour cream and a sprig of cilantro.

14. 14

    To make the sauce: Simmer the first six ingredients in a saucepan until reduced by half.

15. 15

    While still hot, whirl in a blender or food processor and blend briefly; add butter one piece at a time.

16. 16

    Stir in cilantro and season to taste.

17. 17

    Keep warm over hot water until ready to serve.

18. 18

    For the shrimp: Mix the first six ingredients together; drizzle over shrimp.

19. 19

    Broil or grill the shrimp about 3 minutes per side or until pink and opaque.

20. 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.