African Red Dip Food

AFRICAN RED DIP

Steps:

• 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.

SMOKED RED PEPPER DIP WITH GRILLED CRUDITE

Steps:

• Preheat a grill to medium-high heat or heat a grill pan over medium-high heat. Grill the peppers, turning occasionally, until the skin is charred and blistered all over, about 20 minutes. Transfer to a medium metal or glass bowl, cover with plastic wrap and let the peppers steam for 10 minutes.
• Meanwhile, place the asparagus, mushrooms and 3 tablespoons of the oil in a large mixing bowl. Season with salt and pepper and toss to combine. Grill the vegetables, flipping once, until they have lightly charred grill marks, about 1 to 2 minutes per side. Arrange on a serving platter with the broccoli and carrots.
• When the peppers are cool enough to handle, peel off the skin, remove the seeds and coarsely chop the flesh. Transfer to a food processor, add the feta, yogurt, lemon juice, paprika and garlic and pulse until a thick paste starts to form. With the motor running, stream in the remaining 2 tablespoons oil until you have a smooth, thick dip. Adjust the seasoning, as needed. Transfer the dip to a serving bowl and serve with the crudite.