Harrys Voodoo Shrimp Recipes

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VOODOO SHRIMP CREOLE



Voodoo Shrimp Creole image

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.

Provided by Jessica Formicola

Categories     Main Course     Main Dish

Time 30m

Number Of Ingredients 26

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 )

Steps:

  • In a small bowl, combine paprika, Kosher salt, garlic powder, white pepper, onion powder, cayenne pepper, oregano, thyme and basil. Set aside.
  • Heat butter over medium heat in a large skillet.
  • Add white onion and garlic. Saute for 2-3 minutes, or until it starts to resemble and paste or mush.
  • Add dry spice mixture, blending together until fragrant, about 2 minutes.
  • Deglaze pan with dark beer, scraping the browned bits from the bottom of the pan. Bring to a low simmer.
  • 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.
  • Remove bay leaves.
  • Add raw shrimp, cooking until they curl and turn pink, approximately 4 minutes.
  • Stir in heavy cream over low heat until fully incorporated.
  • Dive into 4 servings, each with 1 cup cooked rice. Garnish with celery leaves.
  • If you've tried this recipe, come back and let is know how it was!

Nutrition Facts : Calories 1032 kcal, Carbohydrate 170 g, Protein 40 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 334 mg, Sodium 1990 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

NEW ORLEANS VOODOO SHRIMP



New Orleans Voodoo Shrimp image

Recipe by Chef Duke LoCicero, Cafe Giovanni 117 Rue Decatur, New Orleans, LA 70130 Located in the heart of historic French Quarter in New Orleans, Cafe Giovanni offers "New World Italian Cuisine." Orchestrated by the executive chef and the owner of the restaurant, Duke LoCicero, Cafe Giovanni's menu is cooked with fresh ingredients with American, French, Italian and New Orleans' distinctive Creole styles. Prep time is standing time. Serve 4 as an appetizer, or two as an entree. Posted for ZWT5.

Provided by TxGriffLover

Categories     Cajun

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

12 jumbo shrimp, peeled & deveined, tails left on
1 cup honey
1 cup butter, melted (2 sticks)
1 tablespoon Worcestershire sauce
1 lime (juiced)
3 ounces balsamic vinegar
1 cup chinese sweet chili sauce (Lucky Boy brand preferred)
2 ounces southern comfort liqueur
2 sprigs cilantro, chopped
1 lime (juiced)
1 tablespoon Tabasco sauce
3 ounces honey
1 ounce sesame oil

Steps:

  • Mix marinade ingredients, place shrimp in marinade and let stand 1 hour.
  • Meanwhile, mix VooDoo sauce ingredients.
  • Grill or saute shrimp until done and serve with VooDoo Sauce.

COCONUT CRUSTED VOODOO SHRIMP



Coconut Crusted Voodoo Shrimp image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 3 skewers

Number Of Ingredients 12

8 cups canola oil, for frying
1 egg roll wrapper, cut into 1 1/2-inch wide strips
3 ounces lump crabmeat
3 ounces Japanese seaweed salad
3 large shrimp, peeled and deveined
1 egg, beaten
3 ounces all-purpose flour
3 ounces Japanese (panko) bread crumbs
3 ounces shredded coconut
1 tablespoon sesame seeds
Sweet and sour sauce, for dipping
Mango chutney, for dipping

Steps:

  • In a large Dutch oven or heavy bottomed pot, heat the oil to 325 degrees F.
  • Lay the eggroll wrapper strips on a cutting board. Top with 1-ounce each of crabmeat and seaweed salad. Place each shrimp on a wooden skewer and lay on the filled wrapper. Wrap the shrimp tightly in the egg roll skin, sealing the end with egg wash. Dredge each wrapped shrimp in flour, then in the egg wash again and finally in the mixture of shredded coconut, sesame seeds and bread crumbs. Deep-fry each skewer until they are golden brown and the shrimp are cooked through, 3 to 5 minutes. Serve with sweet and sour sauce and mango chutney for dipping.

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