Grilled Gulf Shrimp with Black Bean Cake and Coriander Sauce


Recipe Courtesy of Chef Susan Spicer, Bayona, New Orleans, LA

Serves 4




  • 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

Black Bean Cake:

  • 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


Grilled Gulf Shrimp with Black Bean Cake

grilled shrimp black bean

Video of Cooking Demonstration Available


Toss shrimp with olive oil, garlic, salt, pepper, and spices.
Thread 4 on each skewer and set aside.

Coriander Sauce
In small saucepot or saucepan, place chopped shallots, orange, zest, ground coriander, orange juice, wine, and vinegar.
Simmer over medium heat until liquid is reduced to 2 - 3 tablespoons. While still hot, whisk in softened butter by tablespoonful until sauce is emulsified (thick and creamy).
Stir in chopped cilantro and season with salt and pepper.
Keep warm, but not hot.

Black Beans
Cook black beans in water until tender. Meanwhile, sauté onion, peppers, and garlic over medium heat for 2 to 3 minutes and add to beans in pot.
Add all other ingredients.

Season with salt and stir frequently until beans have absorbed water and start to break down. Drain cooked beans, reserving liquid. Purée in a food processor and spread bean paste onto a baking sheet. Dry in a low oven until beans are dry enough to form into cakes without sticking to your hands. When cool, form beans into cakes, dust with flour, and sauté in oil to crisp on both sides. Keep warm while cooking the shrimp.


Broil or grill shrimp 2 to 3 minutes on each side until just cooked through.
Nap with warm Coriander Sauce and serve with Black Bean Cake with a dollop of sour cream and a sprig of cilantro.

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