Garlic shrimp with black beans and pan-fried corn cakes

Make the corn cake mix: egg, baking powder, vinegar, a little water and some sugar, then cornmeal to the desired consistency; stir in cut-up chilies.

Saute three garlic cloves with the onions in olive oil until nicely browned and aromatic.

Add half a can of diced tomatoes and let it cook down a little.

Add the thawed shrimp and cook until cooked through; take off the heat.

For the black beans, sweat a quarter of the diced onion with chilies and a little salt and pepper until browned a little.

Add a can of black beans and a bay leaf or two, thin with a little water, cover and cook 5 to 6 minutes.

Oil a pan over medium-high heat and fry a little of the cornmeal mixture to test the temperature.

Spray the ring molds, set in the pan and drop in the mixture; fry until browned on one side, flip, and cook a few minutes more until golden.

Assemble: corn cake, black beans on top, then the shrimp and its sauce.