| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces, And, Condiment | 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. Posted to MC-Recipe Digest V1 #205 Date: Sun, 18 Aug 1996 16:29:50 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : [McRecipe:patH 18 Aug 96]
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