Ghana Shrimp Shrimp With Ghana Sauce

Only the Christian gospel presents….a way in which justice and mercy kiss each other… First, Christianity confirms the fact that justice must be satisfied. Sin must be condemned according to its demerit. This means eternal doom. The sinner must be damned because God must be inexorably holy and just. His all-powerful Being must vindicate His all-holy Being. Christianity never compromises the ever-blessed purity and excellency of the divine nature. Second, Christianity alone finds a way to satisfy infinite justice and provide infinite mercy at the same time. What no other religion has dreamed of, Jesus Christ has accomplished. He underwent the infinite wrath of God against sin and lived to bestow His mercy on the damned sinners for whom He died. The infinite Son of God took upon Himself a human nature in which He underwent the full fury of the divine wrath. The omnipotent God satisfied His violated holiness by punishing sin completely in His blessed Son, who “became sin” for His people. The justice of God was vindicated in full in the substitute, His own Son, our Saviour dear. He survived that awful vengeance and rose victor over the grave by the power of His own divinity. Now He offers to every sin-sick and “pleasure” – burdened soul an everlasting mercy. Perfect mercy and perfect justice in the gospel of the crucified.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
		And, Condiment, Sauces	2	Servings

INGREDIENTS

12		Cooked shrimp, shelled
1	t	Red pepper, paste as
		follows
		~Ghana Red Pepper Paste
1/4	c	Dry red wine
1	t	Ground red pepper, Cayenne
3/4	t	Salt
1/4	t	Ground ginger
1/8	t	Ground cardamom
1/8	t	Ground coriander
1/8	t	Ground cloves
1/8	t	Ground nutmeg
1/8	t	Pepper
1/8	t	Onion powder
1	t	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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