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Voodoo Shrimp

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Total Time: 1 hour
Servings: 5

Ingredients

  • 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.

Instructions

  • 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.