If you've ever wanted to take a trip to NOLA, and just can't find the time, I've got a super easy way for you to enjoy some tasty southern food. These voodoo shrimp will, indeed, put a spell on you......a very, very good spell.
Be sure to serve it over grits (for an authentic dish), or you serve it with mashed potatoes or polenta. Trust me, you're going to want something to soak up all the sauce!
- 2 tsp paprika
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp freshly ground black pepper
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 pounds large or extra-large shrimp, shelled and deveined, shells reserved
- 1 tbs olive oil
- 2 tbs minced garlic
- 1/2 medium onion, chopped
- 3 bay leaves
- 1 lemon, peeled and sectioned
- 1 c water
- 12 oz black lager or other dark beer
- 1/3 c Worcestershire sauce
- 1 c half and half
- 1 tbs brown sugar
- 1 14.5-ounce can petite diced tomatoes, well drained (about 3/4 c)
- 1 tbs butter
- 2 tbs fresh basil, chopped
- 2 tbs fresh parsley, chopped
- salt and pepper, to taste
- Serve with: Grits, polenta, mashed potatoes, rice or some toasted corn bread.
In a small bowl, combine paprika. salt, garlic powder, black pepper, onion powder, cayenne, oregano and thyme.
Combine 1/2 the spice mix with the shrimp and mix well. Set aside.
Heat olive oil in a large dutch oven over high heat.
Add the onions and garlic and saute 1 minute, until they just start to soften and smell fragrant.
Add the shrimp shells (they are going to add a tremendous amount of flavor, so don't leave them out!), remaining 1/2 of spice mix, bay leaves, lemon, water, Worcestershire sauce, and beer.
Bring everything to a boil then reduce heat to medium. Simmer for 30 minutes to reduce it a bit.
Strain the liquid into a measuring cup. There should be about 1-1/2 to 2 cups.
Discard solids and return the strained liquid to the large pot over medium heat.
Add half and half and brown sugar. Bring to a boil and reduce to 1-1/2 cups, about 10-15 minutes.
Add the shrimp and drained tomatoes.
Return to a simmer until shrimp are pink and just cooked through, about 4-5 minutes.
Stir in the butter, basil, parsley, and adjust seasoning to taste.
Serve shrimp and sauce spooned over grits, polenta, mashed potatoes, rice, or toasted corn bread.