Grilled Shrimp With Coriander Sauce And Black Bean Cakes Recipes

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GRILLED SHRIMP WITH CORIANDER SAUCE AND BLACK BEAN CAKES



Grilled Shrimp with Coriander Sauce and Black Bean Cakes image

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.

Provided by Great Chefs

Number Of Ingredients 31

Black Beans
Peanut Oil
Onions
Bell peppers
Jalapeno Chilies
Garlic
Cumin
Bay Leaf
Chili powder
Honey
Cider Vinegar
Salt, pepper, and Tabasco sauce to taste
Flour for dusting
Shrimp
Olive Oil
Garlic Clove
Cumin
Coriander
Salt
Freshly ground black pepper
Shallots
Orange Zest
Coriander
Orange Juice
Dry white wine
Sherry Wine Vinegar
Butter
Cilantro
Salt and freshly ground black pepper to taste
Sour Cream
Cilantro Sprigs

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.

GRILLED SHRIMP WITH ROASTED CORN AND BLACK BEAN SALSA



Grilled Shrimp with Roasted Corn and Black Bean Salsa image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 11

2 ears fresh corn, husked
1 tomato, cored, seeded, chopped
1 cup drained canned black beans
1/2 small red onion chopped
1/2 bunch fresh cilantro, leaves chopped
1/2 fresh lime, juiced
2 jalapeno chilies, seeded and minced
1/2 teaspoon ground toasted cumin seeds
1/4 cup dry white wine
2 tablespoons olive oil
1 1/2 pounds large uncooked shrimp, peeled, deveined

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



Grilled Shrimp with Black Bean Cakes and Coriander Sauce image

Categories     Cake     Sauce     Bean     Side     Broil     Shrimp     Coriander     Simmer     Boil

Yield makes 4 servings

Number Of Ingredients 32

Black Bean Cakes
1/2 pound black beans, picked clean and rinsed
1 tablespoon olive or corn oil, plus more for frying
1 small yellow onion, finely chopped
1 small green bell or poblano pepper, finely chopped
1 jalapeño, chopped (if not using poblano)
1 garlic clove, minced
1 tablespoon honey
1 tablespoon apple cider vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper
Flour, for dusting cakes
Sour cream and cilantro sprigs, as garnish
Grilled Shrimp
4 (6-inch) bamboo skewers
2 tablespoons olive oil
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon salt
16 medium or large headless shrimp, peeled and deveined (leaving tails intact)
Coriander Sauce
1 medium shallot, finely chopped
1/2 teaspoon grated orange zest
1/4 cup orange juice
1/2 cup white wine
2 tablespoons sherry wine vinegar
1/2 teaspoon ground coriander
5 tablespoons butter, softened
2 tablespoons chopped cilantro
Salt and pepper

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.

SHRIMP WITH BLACK BEAN SAUCE



Shrimp With Black Bean Sauce image

This dish is a staple of Cantonese cuisine. Adapted from "The Chinese Way: Healthy Low-Fat Cooking from China's Regions."

Provided by FLKeysJen

Categories     Szechuan

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 lb large shrimp (shelled, deveined and washed)
1 1/2 teaspoons garlic oil (or sesame oil)
1 teaspoon garlic, minced
1 tablespoon fermented black beans, washed and drained
1 teaspoon shaoxing wine (or sherry wine)
1 tablespoon fresh coriander, minced
2 teaspoons oyster sauce
1 teaspoon soy sauce
3/4 teaspoon sugar
salt, to taste
pepper, to taste
1 1/2 teaspoons cornstarch
1/4 cup seafood stock

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.

Nutrition Facts : Calories 77.6, Fat 1, SaturatedFat 0.2, Cholesterol 86.4, Sodium 623.3, Carbohydrate 4.4, Fiber 0.1, Sugar 0.8, Protein 12

BUSH'S® SOUTHWESTERN BLACK BEAN CAKES WITH GRILLED SHRIMP



BUSH'S® Southwestern Black Bean Cakes with Grilled Shrimp image

Homemade bean cakes are served with shrimp and topped with a zesty chipotle mayonnaise.

Provided by Allrecipes Member

Time 45m

Yield 6

Number Of Ingredients 13

1 (16 ounce) can BUSH'S® Black Beans, divided
¼ cup heavy cream
3 large egg whites egg whites, whipped
½ teaspoon granulated garlic
½ teaspoon granulated onion
1 teaspoon minced lemon zest*
Non-stick cooking spray
6 each jumbo shrimp, peeled and deveined
18 piece (blank)s 1-inch pieces of cabbage or iceberg lettuce
½ cup chipotle mayonnaise
1/2 (16 ounce) can of chiles
1 level teaspoon adobo sauce, pureed
1 cup mayonnaise

Steps:

  • Pulse half BUSH'S BEST Black Beans in food processor until pureed. Add cream and continue to pulse until blended; carefully fold in egg whites and seasonings. Place in refrigerator for at least 1 hour to set.
  • Using wax paper, mold black bean cakes into small patties of equal size; spray skillet with cooking spray; saute in non-stick skillet until light brown on both sides.
  • Grill or broil the shrimp until cooked. Place black bean cake in center of plate with 3 or 4 small pieces of lettuce on top.
  • Puree ingredients for chipotle mayonnaise and spoon in center of lettuce. Place shrimp on mayonnaise with whole black beans also around lettuce and serve.

Nutrition Facts : Calories 201.8 calories, Carbohydrate 15.9 g, Cholesterol 70.9 mg, Fat 10.2 g, Fiber 5.4 g, Protein 14 g, SaturatedFat 2.8 g, Sodium 483.6 mg, Sugar 2.3 g

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