Grilled Shrimp With Coriander Sauce and Black Bean Cakes

• 14 cup olive oil
• 1 teaspoon garlic, peeled and minced
• 12 teaspoon ground cumin
• 12 teaspoon ground coriander
• 12 teaspoon salt
• 12 teaspoon ground black pepper
• 16 large shrimp, peeled and deveined
• 1 tablespoon shallot, peeled and minced
• 12 teaspoon orange zest
• 12 teaspoon ground coriander
• 2 tablespoons orange juice (fresh is best)
• 14 cup dry white wine (Sauvignon Blanc, Chardonnay, Pinot Grigio)
• 2 tablespoons sherry wine vinegar
• 34 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

1. For the bean cakes: drain washed and soaked beans; place them in a large stockpot with cold water to cover.
2. Bring to a boil, lower heat and simmer for an hour; skim occasionally and stir frequently.
3. Heat oil in a medium skillet; sauge onions, peppers, jalapenos, and garlic for about five minutes.
4. Add to beans along with next five ingredients, salt, pepper and Tabasco.
5. Add more water as needed to keep beans from sticking to bottom of the pan.
6. Continue cooking and stirring over low heat until things start to break down.
7. Preheat oven to 350F.
8. Whirl beans in food processor or blender, then spread in a 12 x 18 baking pan and bake for ten minutes.
9. Let cool and form into small cakes of about 1/2 cup each.
10. Dust with flour, shaking off excess.
11. Heat the peanut oil in a large skillet; cook the cakes until crisp, about 3 minutes per side.
12. Place in a warm oven until they're all cooked.
13. Garnish with a spoonful of sour cream and a sprig of cilantro.
14. To make the sauce: Simmer the first six ingredients in a saucepan until reduced by half.
15. While still hot, whirl in a blender or food processor and blend briefly; add butter one piece at a time.
16. Stir in cilantro and season to taste.
17. Keep warm over hot water until ready to serve.
18. For the shrimp: Mix the first six ingredients together; drizzle over shrimp.
19. Broil or grill the shrimp about 3 minutes per side or until pink and opaque.
20. Place shrimp on warmed serving plates, pour a little coriander sauce over the top and add a black bean cake topped with sour cream.

olive oil, garlic, ground cumin, ground coriander, salt, ground black pepper, shrimp, shallot, orange zest, ground coriander, orange juice, white wine, sherry wine vinegar, butter, fresh cilantro, salt, black beans, onions, jalapenos, garlic, ground cumin, bay leaf, chili powder, honey, salt, tabasco sauce, flour, sour cream, cilantro

Taken from www.food.com/recipe/grilled-shrimp-with-coriander-sauce-and-black-bean-cakes-397591 (may not work)