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Ghana Shrimp: Shrimp with Ghana Sauce |
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Ghana Shrimp: Shrimp with Ghana Sauce - print recipe
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| Yield: |
| 2 |
| Ingredients: |
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12 med
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cooked shrimp shelled |
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1 tsp
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red pepper paste, as follows |
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Ghana Red Pepper Paste |
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1/4 cup
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dry red wine |
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1 tsp
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ground red pepper (Cayenne) |
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3/4 tsp
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salt |
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1/4 tsp
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ground ginger |
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1/8 tsp
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ground cardamom |
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1/8 tsp
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ground coriander |
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1/8 tsp
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ground cloves |
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1/8 tsp
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ground nutmeg |
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1/8 tsp
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pepper |
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1/8 tsp
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onion powder |
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1 tsp
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garlic powder |
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1/4 cup
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paprika |
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| Method: |
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.
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