Grilled Gulf Shrimp with Black Bean Cake and Coriander Sauce | Louisiana Kitchen & Culture

Ingredients

• 16 large (16-20 count) Gulf shrimp, peeled and deveined
• 4 tablespoons olive oil
• 1/2 teaspoon chopped garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 2 tablespoons finely chopped shallots
• 1 teaspoon orange zest (no pith)
• 1/4 cup orange juice
• 1/2 cup white wine
• 2 tablespoons sherry wine vinegar
• 1 teaspoon ground coriander
• 1 1/2 sticks butter, softened
• 1 tablespoon chopped cilantro
• salt and freshly ground pepper, to tastse
• 1/2 pound black beans, soaked at least 2 hours or overnight; drained
• 1 small green bell pepper or poblano, chopped
• 1 small onion, chopped
• 1 jalapeño pepper, chopped
• 1 teaspoon garlic minced
• 1 tablespoon honey
• 1 tablespoon cider vinegar
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• salt
• 1/2 cup all purpose flour