Holy Voodoo Spice Recipes

STOLEN SPICE RUB/ SEASONING MIX!

Steps:

• Combine all the dry spices (excluding the oil) in a bowl.
• Mix thoroughly.
• Add oil and mix well.

VOODOO SHRIMP CREOLE

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!

AWESOME SPICY BEEF KABOBS OR HAITIAN VOODOO STICKS

Steps:

• Dissolve bouillon in water. Stir in the garlic, cayenne pepper, salt, and black pepper. Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours.
• Preheat a grill for high heat.
• Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a plate, and roll the skewers in it to coat them on all sides.
• Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes.