This voodoo shrimp will put a spell on you. This deliciously spiced stew is not magic, it’s voodoo shrimp.
VooDoo Shrimp
Ingredients
- 1 pound shrimp peeled and de-veined
- 1 tomato diced or 10 oz can diced tomatoes
- 1/2 small onion diced
- 1 lemon
- 3 garlic cloves minced
- 1 red chili pepper and 1 Jalapeño pepper seeds removed/diced
- 3 1/2 Tbsp Voodoo seasoning (2 1/2 Tbsp for Shrimp and 1 Tbsp for sauce)
- 4-5 Tbsp Worcestershire sauce
- 1 Tbsp Sriracha
- 1/4 cup fish stock or vegetable stock
- 1 Tbsp tomato paste
- 3 bay leaves
- 2-3 cups lager beer
- 2 1/2 cups heavy whipping cream
- 1 Tbsp butter
- 1 1/2 Tbsp oil for cooking shrimp
- Diced Chives for garnish
VooDoo seasoning
- 2 Tbsp Kosher Salt
- 2 Tbsp light brown sugar
- 1 1/2 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp smoked paprika
- 1 Tbsp Hungarian paprika or regular
- 1 Tbsp crushed red pepper flakes
- 1 Tbsp cayenne pepper
- 1/2 Tbsp Chili powder
- 2 tsp dried basil
- 1 tsp dried parsley
- 2 tsp fresh cracked black pepper
- 1 tsp white pepper
Directions
- In a small bowl combine Voodoo seasoning ingredients.
- Whisk together until blended well making sure any chunks of brown sugar are broken down.
- In another bowl combine shrimp, juice of half a lemon and 2 1/2 Tbsp Voodoo seasoning. Cover and place in the refrigerator.
- In a large pot melt butter on medium heat.
- Add onion and peppers and saute for about a minute.
- Next add minced garlic and tomato paste. Saute another minute.
- Add Sriracha, beer, fish stock, bay leaves, Worcestershire sauce, Voodoo seasoning and diced tomatoes.
- Give a quick stir then add your heavy whipping cream. Stir.
- Cook on medium high heat for about 30 minutes (stirring occasionally) until sauce reduces and thickens.
- Add remaining juice from 2nd half of your lemon when sauce is almost ready.
- Heat oil in a large skillet and cook shrimp 1-2 minutes per side.
- Add Shrimp to your Voodoo sauce stir and remove from heat.
- Top with Chives and serve over rice or polenta.
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