Best 2 Grilled Shrimp With Black Bean Cakes And Coriander Sauce Recipes

Indulge in a tantalizing culinary journey with our grilled shrimp accompanied by delectable black bean cakes and a refreshing coriander sauce. This harmonious trio of flavors will tantalize your taste buds and transport you to a world of culinary delight.

First, embark on a shrimp grilling adventure, where succulent shrimp are kissed by the flames, infusing them with a smoky aroma and a tender, juicy texture. Then, delve into the world of black bean cakes, a symphony of flavors and textures where soft, velvety black beans are combined with aromatic spices and crispy exteriors. Finally, immerse yourself in the vibrant world of coriander sauce, a symphony of fresh cilantro, tangy lime, and a hint of heat, creating a perfect balance of flavors.

Prepare to embark on a culinary adventure that will leave you craving more. With our grilled shrimp, black bean cakes, and coriander sauce, you'll experience a taste sensation that will linger long after the last bite.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 CORIANDER SAUCE AND BLACK BEAN CAKES

Grilled Shrimp With Coriander Sauce and Black Bean Cakes image

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Susan Spicer of Bayona, featured in The Louisiana New Garde television series. The extended preparation time is to allow the beans to soak.

Provided by Molly53

Categories Black Beans

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 30

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
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
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

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.

Nutrition Facts : Calories 783.8, Fat 61.1, SaturatedFat 26.6, Cholesterol 125.9, Sodium 756.3, Carbohydrate 45.8, Fiber 11.6, Sugar 12.2, Protein 15.3

Tips:

To make the grilled shrimp, you can use either fresh or frozen shrimp. If using frozen shrimp, be sure to thaw them completely before cooking.
When grilling the shrimp, be careful not to overcook them. Shrimp cook very quickly, so just a few minutes per side is all that is needed.
The black bean cakes can be made ahead of time and refrigerated until ready to use. To reheat, simply pan-fry them over medium heat until warmed through.
The coriander sauce is also versatile. It can be used as a dipping sauce for the shrimp and black bean cakes, or it can be drizzled over grilled vegetables or fish.

Conclusion:

This grilled shrimp with black bean cakes and coriander sauce is a flavorful and easy-to-make dish that is perfect for a summer meal. The shrimp are succulent and juicy, the black bean cakes are crispy and flavorful, and the coriander sauce is light and refreshing. This dish is sure to please everyone at your table.