Voodoo Shrimp Creole Recipes

NEW ORLEANS VOODOO SHRIMP

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.

LOUISIANA SHRIMP CREOLE II

Steps:

• In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
• Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

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!

SHRIMP CREOLE

Steps:

• In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and garlic and sweat until tender and very aromatic, about 5 minutes. Add to the pot the red pepper, celery, and jalapeño and continue to cook until tender. As soon as you notice the vegetables starting to caramelize, add white wine to deglaze. Lightly season with salt and white pepper. Reduce the white wine until it has almost completely evaporated; then add the tomato purée and stir to combine.
• Lower the temperature as much as you can, and add the shrimp. Keeping the heat on low, continue gently stirring to poach the shrimp in the sauce, scraping the sides of the pot to keep them clean. (The low-and-slow cooking will keep them tender.) Once the shrimp are cooked through and opaque, add the juice of one lemon, chives, and parsley; stir to combine. Season to taste with more salt and white pepper and serve over hot rice.

VOODOO PASTA

Steps:

• Cook fettuccine noodles as directed on package.
• In a large non stick skillet add the sausage, green pepper and onion. Sprinkle with the blackening seasoning and stir.
• Cook in skillet on medium-high heat until browned.
• Add the Alfredo sauce and Tabasco.
• Reduce heat to medium and simmer until sauce is hot, stirring occasionally.
• Pour sausage and vegetables over pasta.
• Toss until coated.
• Serve with garlic bread and salad! Enjoy!

SHRIMP CREOLE II

Steps:

• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes; set aside. Meanwhile, preheat oven to 300 degrees F (150 degrees C).
• In a large saucepan or pot, melt butter over medium heat, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, until just tender. Stir in tomatoes and tomato sauce. Let cook, stirring constantly, for 5 minutes.
• Mix shrimp, pimientos, and chili powder into the pot. Stir in cooked rice and simmer on low heat for 10 minutes.
• Pour mixture into a 9x13 inch dish. Bake in preheated oven until the rice mixture thickens, about 40 minutes.