Total Time
1hr 10mins
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.

Ingredients Nutrition


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

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.

BeachGirl October 17, 2003