| 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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