INGREDIENTS

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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