SUSAN SPICER'S BLACK BEAN CAKES

Susan Spicer's Black Bean Cakes

16 medium to large headless shrimp, peeled and deveined

4 tablespoons olive oil

1/2 teaspoon chopped garlic

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Coriander Sauce

2 tablespoons shallots, finely chopped

1 teaspoon orange zest (no white)

2 tablespoons orange juice

1 teaspoon ground coriander

2 ounces white wine

2 tablespoons sherry wine vinegar

6 ounces butter, softened

1 tablespoon cilantro, chopped

Salt and pepper, to taste

Black Bean Cake:

1/2 pound black beans, soaked at least 2 hours, or overnight, and drained

1 small onion, chopped

1 small green bell pepper or poblano, chopped

1 jalapeño, chopped

1 teaspoon garlic, minced

1 tablespoon honey

1 tablespoon cider vinegar

1 teaspoon chili powder

1 teaspoon ground cumin

Salt

1. Cook black beans in water until tender. Sauté onion, peppers, and garlic over medium heat 2 to 3 minutes and add to beans in pot, along with all other ingredients. Season with salt and stir frequently until beans have absorbed water and start to break down. Drain cooked beans, reserving liquid. Purée in a food processor and spread bean paste onto baking sheet. Dry in low oven until beans are dry enough to form into cakes without sticking to hands. When cool, form beans into cakes, dust with flour, and sauté in oil until crisp on both sides. Keep warm while cooking shrimp. Serve with a dollop of sour cream and cilantro sprig.

2. Toss shrimp with olive oil, garlic, salt, pepper, and spices. Skewer 4 to a portion and set aside.

3. In a small saucepot or saucepan, place chopped shallots, orange zest, ground coriander, orange juice, wine, and vinegar. Simmer over medium heat until liquid is reduced to 2 to 3 tablespoons. While still hot, whisk in softened butter by the tablespoonful until sauce is emulsified (thick and creamy). Stir in chopped cilantro and season with salt and pepper to taste. Keep warm, but not hot. Broil or grill shrimp 2 to 3 minutes on each side until just cooked through. Serve with warm Coriander Sauce and Black Bean Cake.