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.



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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