Thanks to Living Social deals I was able to make a full seafood dinner for two at half the price, but trust me it didn't taste that way! It was so good. And it was great to be able to really take advantage of living in Seattle where the seafood is as fresh as it gets. I used Chef Craig Common's cookbook; The Common Grill Cookbook for my recipes. I think I have mentioned this restaurant before but he has a wonderful place in Chelsea Michigan and two amazing cookbooks. So this recipe is a little labor intense but it is worth it, trust me. I made scallops for the same meal but I will post that recipe later. They are technically two appetizers but together it is one great meal. The full name of the recipe is Grilled Shrimp with Black Bean Cakes, Santa Fe Chili Butter, Two Tomato Salsa, & Jalapeno Cream.
Also, Thanks to Katie Barnes for making my photos look amazing and adding my blog name to a few of them:)
Also, Thanks to Katie Barnes for making my photos look amazing and adding my blog name to a few of them:)
The Recipe:
16 jumbo shrimp, tails on, peeled & divided
Santa Fe Chili Butter (recipe below)
4 black bean cakes (recipe below)
Two Tomato Salsa (recipe below)
Jalapeno Cream (recipe below)
4 tsp parsley, chopped
4 bamboo skewers
Black Bean Cakes
First of all these would be good even on their own or as a burger. And they are pretty simple to make.
1/2 lb black beans, soaked overnight
1 Tb olive oil
1/4 cup red onion, finely chopped
2 cloves garlic
1 jalapeno pepper, seeded, finely chopped
1/4 cup red pepper, seeded, finely chopped
1 Tb honey
1 Tb cider vinegar
1 tsp chili powder
1 tsp ground cumin
pinch of salt
pinch of black pepper
yellow corn meal for dusting
2 Tb melted butter
Santa Fe Chili Butter
2 tsp butter, melted
1/4 tsp jalapeno pepper, seeded, finely chopped
1 clove garlic
2 tsp green onion
1/4 tsp Worcestershire sauce
1/4 tsp Tabasco Sauce
3 Tbs butter, softened
1/2 tsp oregano, finely chopped
1/2 tsp chili powder
pinch paprika
pinch red pepper flakes
pinch cumin
Two Tomato Salsa
1 large beefsteak tomato
1 Tb olive oil
2 tsp sun dried tomatoes, diced into 1/8" pieces
2 tsp lime juice
1 clove garlic, minced
2 tsp fresh oregano, finely chopped
1/2 jalapeno pepper, seeded
1/4 tsp kosher salt
pinch of black pepper
Jalapeno Cream
1 Tb heavy cream
1 tsp sour cream
1/2 jalapeno pepper seeded, finely chopped
1 tsp cilantro, finely chopped
pinch white pepper
squeeze of lemon juice
1/4 tsp Tabasco Sauce
3 Tbs butter, softened
1/2 tsp oregano, finely chopped
1/2 tsp chili powder
pinch paprika
pinch red pepper flakes
pinch cumin
Two Tomato Salsa
1 large beefsteak tomato
1 Tb olive oil
2 tsp sun dried tomatoes, diced into 1/8" pieces
2 tsp lime juice
1 clove garlic, minced
2 tsp fresh oregano, finely chopped
1/2 jalapeno pepper, seeded
1/4 tsp kosher salt
pinch of black pepper
Jalapeno Cream
1 Tb heavy cream
1 tsp sour cream
1/2 jalapeno pepper seeded, finely chopped
1 tsp cilantro, finely chopped
pinch white pepper
squeeze of lemon juice
So wow, I know that seems like a long list of ingredients and a lot of work, but many of the ingredients are the same in each recipe. You will have a lot going on in the kitchen but many of the steps can be done ahead of time so take advantage of that and do some prep a day or two before you are going to make the shrimp so it is a bit easier and less hectic. Here are the instructions:
Black Bean Cakes:
Cover beans with enough water to cook in a sauce pot. Boil and drain. Heat oil in large skillet. Add red onion, garlic, jalapeno pepper, red pepper and saute until tender, approx. 5 min. Add black beans. Stir in honey, vinegar, chili powder, and cumin. Simmer over low heat until beans are very tender and liquid is absorbed, about 20 min.
Puree bean mixture in a food processor. Season with salt and pepper. Transfer to a large mixing bowl and stir until mixture is thick and dry. Cool.
Form into patties. Dust lightly with yellow corn meal ( I used all- purpose flour and they turned out fine). Brush with melted butter and broil until crisp and golden, approx. 3-4 min.
Santa Fe Butter:
Place the melted butter, jalapeno, garlic, green onion, Worcestershire, and Tabasco in blender and process until throughly blended. Add softened butter and process until mixed. Add remaining ingredients and process thoroughly. Refrigerate until ready to use.
Two Tomato Salsa:
Preheat oven to 500 degrees. Cut tomato in half and seed. Rub each half with olive oil. Place in baking pan and bake in oven for 15 min. or until tomatoes shrivel.
When cool enough to handle dice into 1/4" pieces. Combine diced tomatoes with remaining ingredients, mix well. Refrigerate until ready to use.
Jalapeno Cream:
Whip cream until it forms soft peaks. Add remaining ingredients; transfer to blender and puree until smooth. Refrigerate. Prior to serving, remove from refrigerator and allow to reach room temperature.
Now the best part Shrimpies!
Thread 4 shrimp on each bamboo skewer. Brush with Santa Fe Chili Butter and place under broiler or on grill. Cook for 8-10 min.
Heat the black bean cakes under broiler until golden, approx. 3-4.
To Serve:
Place a black bean cake in the center of a serving plate. Arrange shrimp around the cake. Drizzle shrimp with Santa Fe Chili Butter. Spoon Two Tomato Salsa over cake. Drizzle with Jalapeno cream over salsa. Sprinkle with chopped parsley.
