Voodoo Shrimp Creole

Voodoo Shrimp Creole

Voodoo Shrimp Creole is a spicy cajun shrimp dish that is perfect for dinner or celebrating Mardi Gras and Fat Tuesday!

Ingredients :

• 2 teaspoons paprika
• 1 teaspoon kosher salt
• 2 teaspoons ground white pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoons butter
• 1/2 cup white onion , grated or finely minced (about 1/4 onion)
• 2 cloves garlic , grated or finely minced
• 12 ounces dark beer , lager or stout
• 1 cup vegetable or seafood broth
• 2 teaspoons hot sauce
• 1 tablespoon worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1-4 tablespoons brown sugar , see note
• 2 bay leaves
• 15.5 ounce petite diced tomatoes , drained
• 1 pound shrimp , tails on and deveined
• 1/2 cup heavy cream
• 4 cups rice , cooked
• celery leaves , optional for garnish
• parsley , chopped for garnish

Directions

1. In a small bowl, combine paprika, Kosher salt, garlic powder, white pepper, onion powder, cayenne pepper, oregano, thyme and basil. Set aside.
2. Heat butter over medium heat in a large skillet.
3. Add white onion and garlic. Saute for 2-3 minutes, or until it starts to resemble and paste or mush.
4. Add dry spice mixture, blending together until fragrant, about 2 minutes.
5. Deglaze pan with dark beer, scraping the browned bits from the bottom of the pan. Bring to a low simmer.
6. 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.
7. Remove bay leaves.
8. Add raw shrimp, cooking until they curl and turn pink, approximately 4 minutes.
9. Stir in heavy cream over low heat until fully incorporated.
10. Dive into 4 servings, each with 1 cup cooked rice. Garnish with celery leaves.
11. If you’ve tried this recipe, come back and let is know how it was!