Prep 10 mins
Cook 1 hr
This is a spicy, exciting change to traditional shrimp cocktail sauce. It's fun to watch people try it for the first time. :-) Cook time includes cooling time.
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
- 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.
- 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.
I've always wondered what was in bottled commercial Chili sauce! I know the intent was to add this to Chili sauce, but I didn't have any, so improvised with catsup. I made this paste, then added 1 teaspoon of this paste to 1/4 cup catsup to use as a cocktail sauce for a shrimp cocktail. Bingo....the closest thing I've ever found to substitute for Chili Sauce, although with a little more bite which we prefer. For the second try, I made sauce of 1/4 tsp of African Red paste, 1/4 cup catsup, 1/2 tsp Louisiana Hot Sauce, and 1-2 tsp prepared horseracish. The horseradish made a wonderful seafood sauce with a kick! The only problem I had with recipe was "needing to add twice the amount of red wine to moisten the spices into a paste". Linorama, thanks for helping me create a copy-cat Chili sauce. This is much cheaper, a little hotter, and delicious.