Ghana shrimp: shrimp with ghana sauce
Yield: 2 Servings
Ingredients:
- 12 md Cooked shrimp -- shelled
- 1 ts Red pepper -- paste as Follows ~Ghana Red Pepper Paste
- 1/4 c Dry red wine
- 1 ts Ground red pepper (Cayenne)
- 3/4 ts Salt
- 1/4 ts Ground ginger
- 1/8 ts Ground cardamom
- 1/8 ts Ground coriander
- 1/8 ts Ground cloves
- 1/8 ts Ground nutmeg
- 1/8 ts Pepper
- 1/8 ts Onion powder
- 1 ts Garlic -- powder
- 1/4 c Paprika
Instructions:
If using frozen thaw wash and dry the shrimp. Remove shells. Place the measure of Ghana Sauce in a glass bowl; add shrimp and toss to coat well. Let stand at room temperature for 15 minutes. Heat the WOK; spray with a little oil; add the shrimp and cook till hot; no more than 5 minutes. Serve at once with a black bean salad like Texas Caviar (or Crowder Bean salsa). Steamed rice is nice. Place all ingredients except the paprika in a small glass bowl. Stir well. Heat paprika in a 1-quart saucepan over medium heat 1 minute stirring constantly. Gradually stir in the spice mixture until the paste is smooth. Heat about 3 minutes stirring frequently until hot. Cool for a dipping sauce. Cool for a marinade. Freeze for future use. Alternative: Heat paprika cumin and ground coriander in a dry pan over low to medium-low heat to "toast" and renew the dried spices. Remove from the heat and transfer to a 1-cup pyrex measure for further blending. Add the other spices to the pan. Stirring constantly add the wine and make a paste. I have stored the paste in a space jar for 2 months. Might last longer in a zip-lock bag that can be "burped" or if we didn't use it up in other recipes calling for a sweet-hot sauce. Recipe By : adapted from Betty Crocker International Cooking (May 96) From:
