Served as appetizer. Vegetarian dish. Speciality: Low Fat, Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs, Low Protein diet.

African

Red Pepper Paste

1/4 cup dry Red Wine

1 teaspoon ground Red Pepper

3/4 teaspoon Salt

1/4 teaspoon ground Ginger

1/8 teaspoon ground Cardamom

1/8 teaspoon ground Coriander

1/8 teaspoon ground Nutmeg

1/8 teaspoon ground Cloves

1/8 teaspoon ground Cinnamon

1/8 teaspoon Black Pepper

1/8 medium Onion, chopped

1 Clove Garlic, minced

1/4 cup Paprika

Sauce

1 cup bottled Chili Sauce

Red Pepper Paste: Process all paste ingredients except paprika in blender until smooht, scraping sides frequently. Heat paprika in 1-qt saucepan for 1 minute. Add spice mixture gradually, stirring until smooth. Heat, stirring occasionally until hot, about 3 minutes. Cool. To make dipping sauce: Mix chili sauce with 2 Tbsp red pepper paste. Serve with cooked, chilled shrimp. Leftover paste keeps well in refrigerator for the next batch.

Preparation time: 10 minutes

Cooking time: 1 1/4 hours

Yields: 1 Cup

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