Title: Ghana Shrimp Shrimp with Ghana Sauce
Categories: Sauces, And, Condiment
Yield: 2 Servings

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

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
NOTES : [McRecipe:patH 18 Aug 96]