Get Hooked on Flavor: Spicy Voodoo Shrimp Recipe

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Make this tasty spicy voodoo shrimp any day of the week. Shrimp is tossed in a homemade voodoo seasoning rub, cooked and then combined with voodoo sauce for serving. If you love spicy food, especially seafood, then this recipe is definitely a keeper. Serve voodoo shrimp over grits, rice or even these spicy voodoo potatoes, crazy delicious. You can even try it with a piece of cornbread like they serve at Disney’s House of Blues.

How to Make This Recipe



Ingredients

  • 1 lb shrimp peeled and deveined
  • 1 tomato diced
  • 1/2 small onion
  • 3 garlic cloves minced
  • 1 red chili pepper diced, seeds removed
  • 1 lemon squeezed
  • 3 1/2 tbsp voodoo seasoning 2 1/2 tbsp for the shrimp and 1 tbsp for the sauce
  • 1 tbsp sriracha
  • 1/4 cup fish broth
  • 5 tbsp worcestershire sauce
  • 1 tbsp tomato paste
  • 3 cups dark lager beer
  • 2 1/2 cups heavy cream
  • 1 tbsp butter
  • 2 bay leaves
  • oil for cooking the shrimp
  • chives for garnishing

For Homemade spicy voodoo seasoning

  • 2 tbsp salt
  • 2 tbsp dark brown sugar
  • 1 1/2 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tbsp paprika
  • 1 tbsp crushed red pepper flakes
  • 1/2 tbsp chili powder
  • 1 tbsp cayenne pepper
  • 1 tbsp onion powder
  • 2 tsp dried basil
  • 1 tsp dried parsley
  • 2 tsp ground black pepper
  • 1 tsp white pepper

Instructions

  1. In a bowl, combine the shrimp, lemon juice from half of a squeezed lemon and voodoo seasoning. Toss to completely coat the shrimp in the spices.
  2. Cover the seasoned shrimp and place in the refrigerator while you make the voodoo sauce.
  3. Chop tomato, onion, chili pepper and mince the garlic cloves.
  4. In a large pot, heat the butter over medium high heat.
  5. Add in the onion and chili pepper first. Saute for about a minute or so and then add the minced garlic and tomato paste. Saute for about 20-30 seconds.
  6. Add the sriracha, dark lager beer, fish broth, bay leaves, voodoo seasoning, worcestershire sauce and chopped tomato. Give everything a good stir and then add the heavy cream.
  7. Cook the sauce over medium high heat until it is thick enough to coat the back of a spoon. Takes about 30-40 minutes. Make sure to stir occasionally throughout the cooking process.
  8. When the sauce is almost ready, add lemon juice from the other half of the lemon used for the shrimp.
  9. Heat 2 tbsp olive oil in a large pan to cook the shrimp.
  10. Add the shrimp to the pan and cook for 1-2 minutes per side.
  11. Combine the sauce and voodoo shrimp together. The shrimp cooks very quickly when combined with the sauce.
  12. Top with chopped chives before serving and enjoy.

For Homemade spicy voodoo seasoning

  1. In a bowl, combine brown sugar, salt, garlic powder, smoked paprika, regular paprika, crushed red pepper flakes, chili powder, cayenne pepper, onion powder, dried basil, dried parsley, ground black pepper and white pepper.
  2. Use a whisk to mix together the spices, making sure to break up any large lumps from the brown sugar.
  3. Transfer the prepared voodoo seasoning to an air tight container like a mason jar and use to season your favorite foods.

Notes

  • For this recipe, I used Michelob dark larger beer but any brand would work.
  • Make sure to buy raw peeled and deveined shrimp as it will save you some time. Removing the tails is optional.
  • Serving suggestions are endless. You can try it with cornbread like they do at house of blues, rice, grits, potatoes and so much more.

Nutrition

Calories: 549kcal | Carbohydrates: 15g | Protein: 5g | Fat: 54g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 169mg | Sodium: 441mg | Potassium: 517mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2648IU | Vitamin C: 42mg | Calcium: 143mg | Iron: 2mg

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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