Grilled Shrimp with Black Bean Cakes and Coriander Sauce

Name: Grilled Shrimp with Black Bean Cakes and Coriander Sauce
Total time: 2 hr and 30 minutes (includes black bean cooking time)
Yield: makes 4 servings
Ingredients: 1/2 pound black beans, picked clean and rinsed; 1 tablespoon olive or corn oil, plus more for frying; 1 small yellow onion, finely chopped; 1 small green bell or poblano pepper, finely chopped; 1 jalapeño, chopped (if not using poblano); 1 garlic clove, minced; 1 tablespoon honey; 1 tablespoon apple cider vinegar; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; Salt and pepper; Flour, for dusting cakes; Sour cream and cilantro sprigs, as garnish; 4 (6-inch) bamboo skewers; 2 tablespoons olive oil; 1/4 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/4 teaspoon cayenne; 1/4 teaspoon salt; 16 medium or large headless shrimp, peeled and deveined (leaving tails intact); 1 medium shallot, finely chopped; 1/2 teaspoon grated orange zest; 1/4 cup orange juice; 1/2 cup white wine; 2 tablespoons sherry wine vinegar; 1/2 teaspoon ground coriander; 5 tablespoons butter, softened; 2 tablespoons chopped cilantro; Salt and pepper

October 14, 2009

Over the years, we have probably sold more of this dish than any other item on the Bayona menu. And it all started when I stole the idea for the black bean cakes from my friend Bruce Auden, who at the time was chef at Charlie’s 517 in Houston. (He’s now chef and owner of Biga on the Banks in San Antonio.) I have no idea what his original recipe was, but the idea of black beans (which I love) in the crispy-on-the-outside-creamy-on-the-inside package was just too good to resist! I adapted a Cuban black bean recipe, added some grilled shrimp and a double-coriander sauce (using both the seeds and leaves). I’m guessing I’ve served over 150,000 of these babies in the last twenty years. This dish will come together much more quickly if you prepare the black bean cakes the night or morning before you plan to serve them.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.