Side Pannel
Ghana Shrimp Shrimp with Ghana Sauce
Ghana Shrimp Shrimp with Ghana Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Condiments, Sauces
Ingredients List
- 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
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.
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.
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