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Shrimp and Celery Sticks With Red and Pink Dips Recipe | |
African Appetizer | |
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Ingredients:
This recipe is from the Ivory Coast, in West Africa.1 pound fresh or frozen jumbo shrimp (16 to 20) 4 stalks celery Red Dip (recipe follows) Pink dip (recipe follows) Red Dip: 2 tablespoons Red Pepper Paste(recipe follows) 1 cup chili sauce Pink Dip: 2 tablespoons Red Pepper Paste (recipe follows) 2/3 cup mayonnaise or salad dressing 1 tablespoon lemon juice Red Pepper Paste: 1/4 cup dry red wine 1 tsp. cayenne pepper 3/4 tsp. salt 1/4 tsp. ground ginger 1/8 tsp. cardamom 1/8 tsp. ground coriander 1/8 tsp. ground nutmeg 1/8 tsp. ground cloves 1/8 tsp. ground cinnamon 1/8 tsp. ground allspice 1/8 tsp. black pepper 1/8 of a medium onion 1 small clove garlic 1/4 cup paprika
Directions:
1. Clean shrimp and cook according to package directions; refrigerate. Cut celery into sticks. Refrigerate in cold water.2. Prepare dips. Serve in bowls with shrimp and celery. Red Dip: Mix all ingredients. Makes about 1 cup. Pink Dip: Mix all ingredients. Makes about 3/4 cup. Red Pepper Paste: 1. Measure 2 tablespoons wine and remaining ingredients except paprika into blender container; cover. Blend until smooth, scraping sides of blender frequently. With remaining wine, wash spices down sides of blender. 2. Heat paprika in saucepan 1 minute. Add spice mixture in small amounts, stirring until smooth. Cook unitl hot, about 3 minutes, stirring occasionally. Cool. Red and Pink Dips can be prepared 48 hours in advance. Store covered in refrigerator.
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