Thursday, August 11, 2011

Shrimp and Celery Sticks With Red and Pink Dips Recipe

African Appetizer


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


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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