Black Bean Cakes With Sauteed Rock Shrimp And Mole Sauce

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 cup	62g / 2.2oz	Finely-chopped onions
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Chopped garlic - plus
1 teaspoon	5ml	Chopped garlic
1 teaspoon	5ml	Jalapeno - stemmed, seeded, (small)
		And chopped
1 lb	454g / 16oz	Dried black beans
6 cups	1422ml	Water
1		Bay leaf
1 cup	62g / 2.2oz	Flour
2		Eggs - beaten
1 cup	146g / 5.1oz	Bread crumbs
		Emeril's Essence - see * Note
1/4 cup	59ml	Vegetable oil
1/2 cup	31g / 1.1oz	Small-diced red onion
1		Sweet corn ear, kernels removed from cob
1 lb	454g / 16oz	Rock shrimp - peeled
1/2 cup	31g / 1.1oz	Cored, seeded, small-diced Roma tomatoes
2 cups	474ml	Red Mole Sauce - see * Note
		(also available in specialty food stores)
1 tablespoon	15ml	Finely-chopped fresh cilantro leaves
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Red Mole Sauce" recipes which are included in this collection.

In a saucepan, over medium heat, add a tablespoon of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Stir in 1 tablespoon of the garlic, jalapenos and black beans. Continue to saute for 1 minute. Add the water and bay leaf. Bring the liquid to a boil. Reduce the heat to medium-low and cook until the beans are tender, about 1 1/2 to 2 hours. Remove from the heat and cool completely and strain.

In a food processor, fitted with a metal blade, puree 3/4 of the mixture until smooth. Add water if it becomes thick. Season with salt and pepper. Remove from the processor and turn into a mixing bowl. Stir the remaining beans into the pureed beans. Season the flour, egg wash and bread crumbs with Essence. Divide the mixture into eighths and form into individual rounds, about 1-inch thick. Dredge each cake in the seasoned flour. Dip each cake into the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating completely.

In a large saute pan, over medium heat, add the vegetable oil. When the oil is hot, but not smoking, pan-fry cakes until crispy, about 3 to 4 minutes on each side.

In another saute pan, over medium heat, add the remaining 2 tablespoons of olive oil. Add the red onions and corn. Season with salt and pepper. Saute for 4 minutes. Season the shrimp with salt and pepper. Add the shrimp to the vegetables. Continue to saute for 2 minutes. Add the tomatoes and remaining teaspoon of garlic. Continue to saute for 2 minutes. Stir in 1/4 cup of the Red Mole Sauce. Remove from the heat and add the cilantro. Remove the cakes from the pan and drain on paper towels.

To serve, spoon the sauce in the center of each plate. Place two cakes in the center of each plate. Spoon the shrimp mixture over the cakes. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C01)

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