Black bean cake with sauteed shrimp
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | === black bean cakes === | |
| 1.00 | cup | cooked black beans; drained |
| 1.00 | tablespoon | unsalted butter; softened |
| 1.00 | tablespoon | chopped cilantro |
| 2.00 | tablespoon | chopped shallots |
| 1.00 | teaspoon | minced garlic |
| 1 | bayou blast - {emeril's creole seas; oning}, see * | |
| 1 | flour; for dredging | |
| 1 | vegetable oil; for sauteing | |
| 1 | === sauteed shrimp === | |
| 10.00 | medium | shrimp; tail-on, peeled, and deve |
| ¼ | cup | white wine |
| 2.00 | tablespoon | unsalted butter |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | cilantro leaves; for garnish | |
Directions
* 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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2247 broadcast 07-26-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-01-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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