Black Bean Cake with Sauteed Shrimp
- Black bean cake:
- 1 cup cooked black beans, drained
- 1 tablespoon unsalted butter, softened
- 1 tablespoon chopped cilantro
- 2 tablespoons chopped shallots
- 1 teaspoon minced garlic
- Creole spice, recipe follows
- Flour for dredging
- Vegetable oil for sauteing
- 10 medium shrimp, tail-on, peeled, and deveined
- 1/4 cup white wine
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper
- Cilantro leaves for garnish
DirectionsEmeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Preheat oven to 300 degrees F.
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 slighlty 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.
Recipe courtesy of Emeril Lagasse