Grilled Shrimp With Coriander Sauce And Black Bean Cakes Recipe - Cooking Index
Grilled Shrimp With Coriander Sauce And Black Bean Cakes Recipe - Cooking Index
| 1/4 cup | Dry white wine | |
| 2 tablespoons | Orange juice | |
| 2 tablespoons | Sherry vinegar | |
| 2 tablespoons | Shallot - minced | |
| 1 teaspoon | Grated orange peel | |
| 1 teaspoon | Ground coriander | |
| 20 x | Shrimp, raw - peeled and deveined | |
| 3 tablespoons | Olive oil | |
| 1/2 teaspoon | Minced garlic | |
| 1/4 teaspoon | Ground cumin | |
| 1/4 teaspoon | Cayenne pepper | |
| 1/4 teaspoon | Salt | |
| 1/2 cup | Butter | |
| 1 tablespoon | Cilantro - minced | |
| 4 | Black bean cakes |
1. Combine first 5 ingredients in heavy small saucepan. Add 1/2 teaspoon coriander. Boil until reduced to 2 Tablespoons, about 5 minutes.
2. Preheat broiler. Mix shrimp, oil, garlic, cumin, cayenne, salt and 1/2 teaspoon coriander in bowl. Thread 5 shrimp on each of 4 bamboo skewers. (Soak skewers in water for 30 minutes first.) Grill until shrimp are opaque, about 2 minutes per side. Keep warm.
3. Bring wine mixture to boil. Remove from heat; whisk in butter 1 Tablespoon at a time. Stir in cilantro. Place 1 bean cake on each of four plates. Remove shrimp from skewers; arrange around bean cakes. Spoon sauce around cakes.
NOTES : Need 1 recipe Black Bean Cakes
Source:
Cooking Light YEAR: 1996 ISSUE: Jan/Feb
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