Voodoo Shrimp Recipe

Make this spicy voodoo shrimp recipe right at home. A delicious dish that can be served with cornbread like they do at house of blues, over rice, grits or even potatoes.

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Course: Main Course

Cuisine: American

Keyword: voodoo shrimp, voodoo shrimp recipe, house of blues voodoo shrimp, spicy voodoo shrimp

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 549kcal

Ingredients

1 lb shrimp peeled and deveined
1 tomato diced
1/2 small onion
3 garlic cloves minced
1 red chili pepper diced, seeds removed
1 lemon squeezed
3 1/2 tbsp voodoo seasoning 2 1/2 tbsp for the shrimp and 1 tbsp for the sauce
1 tbsp sriracha
1/4 cup fish broth
5 tbsp worcestershire sauce
1 tbsp tomato paste
3 cups dark lager beer
2 1/2 cups heavy cream
1 tbsp butter
2 bay leaves
oil for cooking the shrimp
chives for garnishing

Instructions

In a bowl, combine the shrimp, lemon juice from half of a squeezed lemon and voodoo seasoning. Toss to completely coat the shrimp in the spices.
Cover the seasoned shrimp and place in the refrigerator while you make the voodoo sauce.
Chop tomato, onion, chili pepper and mince the garlic cloves.
In a large pot, heat the butter over medium high heat.
Add in the onion and chili pepper first. Saute for about a minute or so and then add the minced garlic and tomato paste. Saute for about 20-30 seconds.
Add the sriracha, dark lager beer, fish broth, bay leaves, voodoo seasoning, worcestershire sauce and chopped tomato. Give everything a good stir and then add the heavy cream.
Cook the sauce over medium high heat until it is thick enough to coat the back of a spoon. Takes about 30-40 minutes. Make sure to stir occasionally throughout the cooking process.
When the sauce is almost ready, add lemon juice from the other half of the lemon used for the shrimp.
Heat 2 tbsp olive oil in a large pan to cook the shrimp.
Add the shrimp to the pan and cook for 1-2 minutes per side.
Combine the sauce and voodoo shrimp together. The shrimp cooks very quickly when combined with the sauce.
Top with chopped chives before serving and enjoy.

Notes

For this recipe, I used Michelob dark larger beer but any brand would work.

If you don't feel like making homemade voodoo seasoning, you can buy it here instead.

Make sure to buy raw peeled and deveined shrimp as it will save you some time. Removing the tails is optional.

Serving suggestions are endless. You can try it with cornbread like they do at house of blues, rice, grits, potatoes and so much more.

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