Grilled Shrimp with Black Bean Cakes and Coriander Sauce

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 23 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 400F. To finish the cakes, lightly dust them with flour.

Heat a medium skillet (lightly coated with oil) over medium-high heat. Saut 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 23 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 its 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.

Book, using the USDA Nutrition Database

/n /nSusan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook./n /nPaula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.