Grilled Shrimp With Coriander Sauce And Black Bean Cakes

Recipe Ingredients

1/4 cup	59ml	Dry white wine
2 tablespoons	30ml	Orange juice
2 tablespoons	30ml	Sherry vinegar
2 tablespoons	30ml	Shallot - minced
1 teaspoon	5ml	Grated orange peel
1 teaspoon	5ml	Ground coriander
20		Shrimp, raw - peeled and deveined
3 tablespoons	45ml	Olive oil
1/2 teaspoon	2.5ml	Minced garlic
1/4 teaspoon	1.3ml	Ground cumin
1/4 teaspoon	1.3ml	Cayenne pepper
1/4 teaspoon	1.3ml	Salt
1/2 cup	99g / 3.5oz	Butter
1 tablespoon	15ml	Cilantro - minced
4		Black bean cakes

Recipe Instructions

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.