Shrimp and White Bean Cakes with Roasted Garlic Sauce

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 15 ounce cannellini beans white divided rinsed drained canned
• 0.5 cup bulgur wheat cooked
• 0.3 cup cilantro leaves fresh coarsely chopped
• 1  garlic clove whole
• 0.5 cup greek yogurt plain fat-free
• 0.3 teaspoon kosher salt divided
• 1 teaspoon juice of lime fresh
• 7 teaspoons olive oil divided
• 0.5 pound shrimp divided deveined peeled

Equipment

• food processor
• bowl
• frying pan
• baking paper
• oven
• aluminum foil
• broiler
• measuring cup

Directions

1. Preheat oven to 37
2. Remove white papery skin from garlic head (do not peel or separate cloves).
3. Drizzle 1 teaspoon oil over garlic; wrap in foil.
4. Bake at 375 for 1 hour; cool 10 minutes. Separate cloves; squeeze into a small bowl to extract pulp. Discard skins. Mash garlic using the back of a spoon. Stir in yogurt, juice, 1/4 teaspoon pepper, and 1/8 teaspoon salt.
5. Place 3 shrimp and 2/3 cup beans in a food processor; pulse until blended but not quite pureed.
6. Add remaining shrimp, remaining beans, bulgur, cilantro, remaining 1/4 teaspoon pepper, and remaining 1/8 teaspoon salt to food processor; pulse until coarsely chopped. Fill a 1/4-cup dry measuring cup with shrimp mixture. Invert onto a platter lined with parchment paper; gently pat into a 2 1/2-inch-wide patty. Repeat procedure with remaining shrimp mixture, forming 8 cakes. Refrigerate 20 minutes.
7. Preheat broiler to high.
8. Brush a jelly-roll pan with 1 tablespoon oil. Arrange chilled cakes on pan; brush tops of cakes with remaining 1 tablespoon oil. Broil 5 minutes or until browned. Carefully turn cakes over.
9. Brush tops of cakes with oil from pan. Broil an additional 5 minutes or until browned.
10. Serve cakes with sauce.