Grilled Shrimp with Orange Coriander Sauce and Black Bean Cakes
06.06.2023• Gourmet, Seafood
This combination of flavors was something I had never experienced before. The first bite gave me a sweet, smoky, bright, and spicy flavor profile that is still one of my favorites today. The original recipe came from Fine Cooking Magazine and has transformed into this rendition over the years.
Ingredients
- 20 each shrimp 16-20 per pound – thawed, peeled. and deveined
Shrimp Marinade
- 3 tbsp olive oil extra virgin
- 1/2 tsp minced garlic
- 1/4 tsp ground cumin
- 1/4 tsp salt kosher
Orange Coriander Sauce
- 1/4 cup dry white wine
- 2 tbsp fresh orange juice
- 2 tbsp sherry wine vinegar
- 2 tbsp minced shallots
- 1 tsp grated orange peel
- 1 tsp ground coriander
- 1/2 cup unsalted butter
- 1 tbsp chopped cilantro
Black Bean Cakes
- 1 can black beans rinsed
- 1 tbsp olive oil
- 1/2 onion
- 1/2 poblano pepper
- 2 garlic cloves
- 1 jalapeno chili small
- 1 tbsp honey
- 1 tbsp cider vinegar
- 1 tsp ground cumin
- 1 tsp chili powder mild to medium
- 4 sprigs of cilantro
- 4 tbsp sour cream heaping
Instructions
Black Bean Cakes
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Chop onion, peppers and garlic in a food processor1/2 onion, 1/2 poblano pepper, 2 garlic cloves, 1 jalapeno chili, 1 tbsp olive oil
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Heat olive oil in Saute pan. Saute ingredients until tender, about 5 minutes.
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Add honey, cider vinegar, cumin, chili powder, and beans to the vegetables in the pan. Stir until blended.1 can black beans, 1 tbsp honey, 1 tbsp cider vinegar, 1 tsp ground cumin, 1 tsp chili powder
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Puree the mixture in the food processor, scraping down the sides to ensure all bits are pureed.
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Return the mixture back to the pan and cook until very thick and dry, about 4 minutes. Let cool.
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Once cooled, form the mixture into 4 individual bean cakes that are circular and flat on the top and bottom. keeping some height to them for presentation.
Orange Coriander Sauce
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Combine the first 5 ingredients in a small saucepan. Add 1/2 teaspoon of the ground coriander.1/4 cup dry white wine, 2 tbsp fresh orange juice, 2 tbsp sherry wine vinegar, 2 tbsp minced shallots, 1 tsp grated orange peel, 1 tsp ground coriander
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Boil until the liquid is reduced to 2 tablespoons, about 5 minutes
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Once the shrimp are grilled, bring the liquid back to a boil. Remove from heat and whisk in butter, 1 tablespoon at a time.1/2 cup unsalted butter
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Stir in cilantro.1 tbsp chopped cilantro
Grilled Shrimp
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Heat grill to medium-high heat
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Combine shrimp, oil, garlic, cumin, cayenne, 1/2 teaspoon coriander and salt in a bowl.20 each shrimp, 3 tbsp olive oil, 1/2 tsp minced garlic, 1/4 tsp ground cumin, 1/4 tsp salt
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Thread 5 shrimp on each of 4 skewers.
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Grill until opaque, about 2 minutes per side being careful not to overcook.
Assemble Plate
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Remove shrimp from skewers *unless plating with round skewers.
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Place the ring mold in the center of the plate. Distribute the bean mixture into the ring and press lightly with the bottom of a small glass to form the cake. Remove the ring and repeat.
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Arrange the shrimp around the bean cakes.
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Spoon sauce around the cakes.
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Top the bean cake with a dollop of sour cream and a sprig of cilantro.4 sprigs of cilantro, 4 tbsp sour cream
Notes
Make-ahead:
Shrimp: Thaw, peel and devein your frozen shrimp ahead of time. Then place them in a plastic bag in a bowl 1/2 filled with ice cubes in the refrigerator for up to 1 day.
Black Bean Cakes: These can be made in the morning and kept in a sealed container in the refrigerator. Reheat slightly before forming into the molds.
Ingredients:
Use the freshest ingredients for the best results. Orange juice from fresh oranges is not an option ; ) for this recipe, it’s the game changer I prefer to use an organic sour cream as the flavor is pure and bright.