1/4 c Dry white wine
2 tb Orange juice
2 tb Sherry vinegar
2 tb Shallot; minced
1 ts Grated orange peel
1 ts Ground coriander
20 Whole shrimp; raw, peeled
-and deveined
3 tb Olive oil
1/2 ts Minced garlic
1/4 ts Ground cumin
1/4 ts Cayenne pepper
1/4 ts Salt
1/2 c Butter
1 tb 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
Yields
4 Servings