- Black Bean Cakes with Grilled Shrimp:
- 1 (16 ounce) can BUSH'S® Black Beans, divided
- 1/4 cup heavy cream
- 3 egg whites, whipped
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1 teaspoon minced lemon zest
- Non-stick cooking spray
- 6 jumbo shrimp, peeled and deveined
- 18 1-inch pieces of cabbage or iceberg lettuce
- 1/2 cup chipotle mayonnaise
- Chipotle Mayonnaise:
- 1/2 (16 ounce) can of chiles
- 1 level teaspoon adobo sauce, pureed
- 1 cup mayonnaise
- Pulse half BUSH'S BEST Black Beans in food processor until pureed. Add cream and continue to pulse until blended; carefully fold in egg whites and seasonings. Place in refrigerator for at least 1 hour to set.
- Using wax paper, mold black bean cakes into small patties of equal size; spray skillet with cooking spray; saute in non-stick skillet until light brown on both sides.
- Grill or broil the shrimp until cooked. Place black bean cake in center of plate with 3 or 4 small pieces of lettuce on top.
- Puree ingredients for chipotle mayonnaise and spoon in center of lettuce. Place shrimp on mayonnaise with whole black beans also around lettuce and serve.