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Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Dry white wine

  2. 2 tablespoons 30ml Orange juice

  3. 2 tablespoons 30ml Sherry vinegar

  4. 2 tablespoons 30ml Shallot - minced

  5. 1 teaspoon 5ml Grated orange peel

  6. 1 teaspoon 5ml Ground coriander

  7. 20 Shrimp, raw - peeled and deveined

  8. 3 tablespoons 45ml Olive oil

  9. 1/2 teaspoon 2 1/2ml Minced garlic

  10. 1/4 teaspoon 1 1/3ml Ground cumin

  11. 1/4 teaspoon 1 1/3ml Cayenne pepper

  12. 1/4 teaspoon 1 1/3ml Salt

  13. 1/2 cup 99g / 3 1/2oz Butter

  14. 1 tablespoon 15ml Cilantro - minced

  15. 4 Black bean cakes

Instructions Jump to Ingredients ↑

  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.

  4. NOTES : Need 1 recipe Black Bean Cakes

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