Ghana Shrimp: Shrimp With Ghana Sauce Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
12 medium: Cooked shrimp, shelled
1 tsp: Red pepper, paste, as
Follows,
~Ghana Red Pepper Paste,
1/4 cup: Dry red wine,
1 tsp: Ground red pepper, Cayenne
3/4 tsp: Salt,
1/4 tsp: Ground ginger,
1/8 tsp: Ground cardamom,
1/8 tsp: Ground coriander,
1/8 tsp: Ground cloves,
1/8 tsp: Ground nutmeg,
1/8 tsp: Pepper,
1/8 tsp: Onion powder,
1 tsp: Garlic, powder
1/4 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 didnt use it up in other recipes calling
for a sweet-hot sauce.
Recipe By : adapted from Betty Crocker, International Cooking
(May 96)
From:
Source from luhu.jp
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 didnt use it up in other recipes calling
for a sweet-hot sauce.
Recipe By : adapted from Betty Crocker, International Cooking
(May 96)
From:
Source from luhu.jp