Ghana shrimp: shrimp with ghana sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | mediums | Cooked shrimp -- shelled |
| 1 | teaspoon | Red pepper -- paste, as |
| Follows | ||
| ~Ghana Red Pepper Paste | ||
| ¼ | cup | Dry red wine |
| 1 | teaspoon | Ground red pepper (Cayenne) |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Ground cardamom |
| ⅛ | teaspoon | Ground coriander |
| ⅛ | teaspoon | Ground cloves |
| ⅛ | teaspoon | Ground nutmeg |
| ⅛ | teaspoon | Pepper |
| ⅛ | teaspoon | Onion powder |
| 1 | teaspoon | Garlic -- powder |
| ¼ | cup | Paprika |
Directions
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)
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