Shrimp and Celery Sticks With Red and Pink Dips

Red and Pink Dips can be prepared 48 hours in advance. Store covered in refrigerator.

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.

Submitted 6/13/05.
Source: When You're Entertaining
Submitted By: Linda Wilson
lwilson@gatecom.com
Shrimp and Celery Sticks With Red and Pink Dips