=== BLACK BEAN CAKES ===
1 c Cooked black beans; drained
1 tb Unsalted butter; softened
1 tb Chopped cilantro
2 tb Chopped shallots
1 ts Minced garlic
Bayou Blast – {Emeril’s
-Creole Seasoning}; see *
-Note
Flour; for dredging
Vegetable oil; for sauteing
=== SAUTEED SHRIMP ===
10 md Shrimp; tail-on, peeled, and
-deveined
1/4 c White wine
2 tb Unsalted butter
Salt; to taste
Freshly-ground black pepper;
-to taste
Cilantro leaves; for garnish
* Note: See the “Bayou Blast – {Emeril’s Creole Seasoning}” recipe
which is included in this collection.
Preheat oven to 300 degrees. Evenly spread the beans on a sheet tray
and allow to dry slightly in the oven for 20 minutes. Put the beans
in the work bowl of a food processor along with the butter, chopped
cilantro, shallots and seasonings. Process until smooth. The mixture
should be slightly moist to the touch, but not loose. Add more butter
if moisture is needed. Remove and form into 4 equal cakes. Dredge in
the flour, shaking off the excess. Heat oil in a deep saute pan and
sear the cakes for 3 minutes on each side. Remove from the pan and
place on an ovenproof dish and place in the oven to keep warm. In the
same saute pan, saute the shrimp for 2 minutes. Add the wine and
reduce for 1 minute. Add the butter and swirl to incorporate, season.
Remove the cakes from the oven and transfer to a serving plate. Top
with the shrimp. This recipe yields 2 servings.
Yields
2 servings