African Red Dip with Shrimp
This bold and peppery dip, also called Ata sauce, hails from Nigeria and is the perfect complement to chilled shrimp cocktail. Great on a hot summer night!
Ingredients
- 1/4 cup dry red wine
- 1 teaspoon red pepper, ground
- 3/4 teaspoon salt
- 1/4 teaspoon ginger, ground
- 1/8 teaspoon cardamom, ground
- 1/8 teaspoon coriander, ground
- 1/8 teaspoon nutmeg, ground
- 1/8 teaspoon cloves, ground
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon black pepper
- 1/8 of a medium-sized onion
- 1 clove garlic, small
- 1/4 cup paprika
- 1 cup chili sauce
- 12 chilled cooked and peeled shrimp
Instructions
1. To prepare Red Pepper Paste, process all Paste ingredients except paprika in blender until smooth, scraping sides of blender frequently.
2. Heat paprika in 1-quart saucepan 1 minute. Add spice mixture gradually, stirring until smooth. Heat, stirring occasionally, until hot, about 3 minutes. Cool.
3. To prepare Sauce, mix together chili sauce and only 2 tablespoons Red Pepper Sauce (reserve rest in refrigerator for use at another time). Serve Sauce with chilled cooked shrimp.
