Voodoo Shrimp Recipe
A bold, creamy, and spicy Cajun-inspired shrimp dish simmered in beer, voodoo seasoning, and cream. Bursting with flavor and ready in just over 30 minutes perfect for protein-packed comfort.
Equipment
- Large skillet or sauté pan
- Knife and chopping board
- Measuring cups and spoons
- Mixing bowl
- Garlic press or grater
- Wooden Spoon or Spatula
- Citrus juicer (optional)
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
- Season peeled shrimp with 2½ tbsp voodoo seasoning and set aside.
- Heat oil in a skillet and sauté onion, tomato, garlic, chili, and bay leaves until fragrant.
- Add sriracha, tomato paste, Worcestershire sauce, fish broth, and remaining voodoo seasoning. Mix well.
- Pour in beer and simmer for 5 minutes until slightly reduced.
- Stir in heavy cream and butter. Simmer until sauce thickens.
- Add shrimp and cook 3–4 minutes until pink and fully cooked.
- Squeeze fresh lemon juice over the dish and stir in chopped chives.
- Serve hot over rice or grits and garnish with extra chives if desired.
