Black Bean Cakes with Grilled Shrimp

Cuisinart original

These are great served as an hors d’oeuvre or as a first course.


Makes 6 servings


Black Bean Cakes 1 small onion, finely chopped 2 medium garlic cloves, finely chopped ¼ cup finely chopped red and green peppers 1 teaspoon extra virgin olive oil 1 can (15 ounces) black beans, well drained 1 teaspoon chopped fresh parsley ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ teaspoon ground cumin 1 large egg white, lightly beaten 1 tablespoon fresh lime juice (about ½ medium lime) Shrimp 12 large shrimp, deveined (shells still attached) 1 tablespoon fresh lime juice (about ½ medium lime) ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 teaspoons unsalted butter sour cream for serving salsa for serving chopped cilantro for garnish

Nutritional information

Calories 160 (12% from fat) • carb. 24g • pro. 12g • fat 2g • sat. fat 1g • chol. 25mg • sod. 440mg • calc. 40mg • fiber 8g


Fit the Cuisinart® Griddler® Combo with one grill plate and one griddle plate. Preheat the griddle side to low and leave the grill side off. Toss the onion, garlic and peppers in the olive oil. Arrange them on the griddle plate preheated to low; sauté until softened, about 6 to 8 minutes. While vegetables are sautéing, toss the shrimp with the lime juice, salt, and black pepper. Reserve. Combine the sautéed vegetables together in a large bowl with the drained beans, chopped parsley, salt, pepper, cumin, egg white and lime juice. Mash ingredients together until mixture is homogeneous. Form the black bean mixture into ⅓-cup round cakes. Preheat the grill side to high; the griddle side should be turned up to high as well. Once the grill is preheated, brush the griddle side with the butter. Place three of the cakes on the preheated griddle, cooking 5 to 6 minutes per side, or until well browned. Repeat with remaining cakes. When the second batch of the black bean cakes has been placed on the griddle, place the shrimp on the hot grill plate. Grill, in two batches, 1½ to 2 minutes per side, or until shells are pink and shrimp are opaque. Place one shrimp on top of each black bean cake and serve with sour cream, salsa and chopped cilantro.