Cuban Dinner: Sherried Black Bean Soup with Grilled Shrimp

Sherried Black Bean Soup with Grilled Shrimp

Served With

2011 Sancerre Blanc

Domaine de la Garenne

John & Monique

2010 Chamelin Rueda Verdejo

Estate Grown White Wine, Spain

Doug & Peggy

Ingredients

½ lb dried black beans, soaked overnight in water and drained

¼ cup extra-virgin olive oil

1 medium onion, minced

3 garlic cloves, minced

½ green bell pepper, minced

1 teaspoon ground cumin

1 teaspoon dried oregano

½ cup heavy cream

1 tablespoon dry sherry

1 tablespoon plus 1 teaspoon chopped cilantro

Salt and freshly ground pepper

6 medium shrimp, shelled and deveined

1 teaspoon chopped mint

Directions

Cover six 4-inch skewers with water and soak for 2 hours. Put the beans in a medium saucepan, add enough water to cover by 2 inches and bring to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours; add water as needed to keep the beans submerged. Pour off all but 2 1/2 cups of the cooking liquid.

Meanwhile, in a medium skillet, heat 3 tablespoons of the olive oil. Add the onion, garlic and green pepper and cook over moderate heat until the vegetables are softened, about 6 minutes. Add the cumin and oregano and cook, stirring, until fragrant, about 2 minutes.

Scrape the vegetables into the saucepan of beans and add the cream, sherry, vinegar and 1 tablespoon of the cilantro. Working in batches, puree the beans in a blender until very smooth. Return the soup to the saucepan and season with salt and pepper. Keep warm.

Light a grill. In a small bowl, toss the shrimp with the remaining 1 tablespoon of olive oil and 1 teaspoon of cilantro and the mint. Thread 1 shrimp onto each skewer and season with salt and pepper. Grill the shrimp over a hot fire until curled and lightly charred, about 1 minute per side. Pour the soup into tall shot glasses and garnish each glass with a grilled shrimp skewer.

Notes

Soup can be made up to 3 days ahead and reheated gently