| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Appetizers, Seafood |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dry white wine |
| 2 |
tb |
Orange juice |
| 2 |
tb |
Sherry vinegar |
| 2 |
tb |
Shallot; minced |
| 1 |
ts |
Grated orange peel |
| 1 |
ts |
Ground coriander |
| 20 |
|
Whole shrimp; raw, peeled and deveined |
| 3 |
tb |
Olive oil |
| 1/2 |
ts |
Minced garlic |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Butter |
| 1 |
tb |
Cilantro; minced |
| 4 |
|
Black bean cakes |
INSTRUCTIONS
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.
NOTES : Need 1 recipe Black Bean Cakes
Posted to MC-Recipe Digest V1 #804 by LLORONITA@aol.com on Sep 25, 1997
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