Grilled Shrimp with Orange Coriander Sauce and Black Bean Cakes
This is the grilled shrimp recipe that sparked my passion for cooking. It also is the dish where I fell in love with the shallot.
The 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.
The Approach:
If you have a food processor, this recipe is straightforward. If you are new to more complex recipes, don’t let this intimidate you. It’s simply a process. When you break it down into manageable pieces, you will have a dinner that will impress your guests! That is if you decide to share! ; )
I typically make the black bean cakes in the morning. They refrigerate well and are the most time-consuming.
The marinade for the shrimp and the orange coriander sauce can both be made within 1hour of serving.
These Make Great Appetizers!
These transform into beautiful appetizers!
Divide the bean cakes into eight instead of four, and place two shrimp on each plate.
You can also divide the bean cakes into 12 small portions. Top each with one shrimp. This means you get to eat four while you’re assembling.
Have fun. Be creative. Give the people in your life an experience to remember.
Grilled Shrimp with Orange Coriander Sauce and Black Bean Cakes
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
- 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
- Heat olive oil in Saute pan. Saute ingredients until tender, about 5 minutes.
- 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
- Puree the mixture in the food processor, scraping down the sides to ensure all bits are pureed.
- Return the mixture back to the pan and cook until very thick and dry, about 4 minutes. Let cool.
- 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
- 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
- Boil until the liquid is reduced to 2 tablespoons, about 5 minutes
- 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
- Stir in cilantro.1 tbsp chopped cilantro
Grilled Shrimp
- Heat grill to medium-high heat
- 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
- Thread 5 shrimp on each of 4 skewers.
- Grill until opaque, about 2 minutes per side being careful not to overcook.
Assemble Plate
- Remove shrimp from skewers *unless plating with round skewers.
- 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.
- Arrange the shrimp around the bean cakes.
- Spoon sauce around the cakes.
- Top the bean cake with a dollop of sour cream and a sprig of cilantro.4 sprigs of cilantro, 4 tbsp sour cream
Kitchen Equipment
Notes
Nutrition
De Froid Tip: Plating
You can add drama and functionality with the type of plate you choose! I love using those with a large rim because the insanely delicious sauce falls into every bite.
Another option is to use a black plate. The light-colored shrimp pop while the sauce sparkles in contrast. In addition, the sour cream on top of the bean cake comes to life.
Plating is an art. Enjoy finding new ways to present your meals and make a lasting impression.
Welcome to Foodie de Froid!
If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place. Here the star of the show IS the food, presenting it in a way that makes it shine.
Tasting Experiences
We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.
Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
Thus, the tasting experience! We served 14 consecutive courses at my last tasting party. Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.
The Recipes
The recipes are documented with ingredients we love. Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.