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Ingredientes
- 1 c. Cooked black beans liquid removed
- 1 Tbsp. Unsalted butter softened
- 1 Tbsp. Minced cilantro
- 2 Tbsp. Minced shallots
- 1 tsp Chopped garlic Bayou Blast - (Emeril's Creole Seasoning) see * Note Flour for dredging Vegetable oil for sauteing
- 10 med shrimp, tail-on peeled, and deveined
- 1/4 c. White wine
- 2 Tbsp. Unsalted butter Salt to taste Freshly-grnd black pepper to taste Cilantro leaves for garnish
Direcciones
- Preheat oven to 300 degrees.
- Proportionately spread the beans on a sheet tray and allow to dry slightly in the oven for 20 min. Put the beans in the work bowl of a food processor along with the butter, minced cilantro, shallots and seasonings. Process till smooth. The mix should be slightly moist to the touch, but not loose. Add in 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/fry pan and sear the cakes for 3 min on each side. Remove from the pan and place on an ovenproof dish and place in the oven to keep hot.
- In the same saute/fry pan, saute/fry the shrimp for 2 min. Add in the wine and reduce for 1 minute. Add in 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 2 servings | |
| Calories 512 | |
| Calories from Fat 134 | 26% |
| Total Fat 15.29g | 19% |
| Saturated Fat 8.85g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 130mg | 5% |
| Potassium 1559mg | 45% |
| Total Carbs 63.07g | 17% |
| Dietary Fiber 14.8g | 49% |
| Sugars 2.3g | 2% |
| Protein 27.43g | 44% |
