Try this Ghana Shrimp Shrimp with Ghana Sauce recipe, or contribute your own.
Suggest a better descriptionIf 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 didnt 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
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 145 | ||
Calories from Fat: 47 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.6mg | 1 % | |
Potassium 976.5mg | 26 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 15.1g | 61 % | |
Sugars, other 9.1g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 145
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