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voodoo shrimp creole

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Voodoo Shrimp Creole

Voodoo Shrimp Creole is a tomato-based dish using shrimp and beer to make a sweet and spicy broth. Serve over rice or grits for a full meal.

Ingredients:

  • 2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 2 teaspoons ground white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoons butter
  • 1/2 cup white onion , grated or finely minced (about 1/4 onion)
  • 2 cloves garlic , grated or finely minced
  • 12 ounces dark beer , lager or stout
  • 1 cup vegetable or seafood broth
  • 2 teaspoons hot sauce
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1-4 tablespoons brown sugar , see note
  • 2 bay leaves
  • 15.5 ounce petite diced tomatoes , drained
  • 1 pound shrimp , tails on and deveined
  • 1/2 cup heavy cream
  • 4 cups rice , cooked
  • celery leaves , optional for garnish
  • parsley , chopped for garnish

Directions:

  1. In a small bowl, combine paprika, Kosher salt, garlic powder, white pepper, onion powder, cayenne pepper, oregano, thyme and basil. Set aside.
  2. Heat butter over medium heat in a large skillet.
  3. Add white onion and garlic. Saute for 2-3 minutes, or until it starts to resemble and paste or mush.
  4. Add dry spice mixture, blending together until fragrant, about 2 minutes.
  5. Deglaze pan with dark beer, scraping the browned bits from the bottom of the pan. Bring to a low simmer.
  6. Add broth, hot sauce, Worcestershire sauce, lemon juice, brown sugar, bay leaves and tomatoes. Simmer on medium-low heat for 10 minutes, or until sauce has reduced by half.
  7. Remove bay leaves.
  8. Add raw shrimp, cooking until they curl and turn pink, approximately 4 minutes.
  9. Stir in heavy cream over low heat until fully incorporated.
  10. Dive into 4 servings, each with 1 cup cooked rice. Garnish with celery leaves.

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