Spicy Voodoo Shrimp
A delightful dish that combines Cajun flavors with fresh shrimp, bringing warmth and excitement to your dining table.
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional) Adjust based on heat preference
- 2 tablespoons chopped fresh parsley For garnish
- Lemon wedges For serving
- Cooked white rice, grits, or crusty bread For serving
For the Sauce
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 1 small green bell pepper, finely diced
- 1 stalk celery, finely diced
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup chicken or seafood stock
- 1 teaspoon hot sauce (adjust to taste)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Marinate the shrimp in a bowl with Cajun seasoning, smoked paprika, and cayenne pepper. Let it sit while you prepare the sauce.
Cooking the Sauce
- Heat both the butter and olive oil in a skillet over medium heat. Add the diced onion, bell pepper, and celery. Sauté for 5–7 minutes until softened.
- Stir in the minced garlic and cook for another 30 seconds.
- Add the tomato paste to the skillet and cook for 1–2 minutes. Incorporate smoked paprika, cayenne pepper, dried thyme, and oregano.
- Pour in the stock and Worcestershire sauce, stirring to deglaze the pan. Bring to a simmer and add hot sauce, salt, and black pepper. Simmer for 5–7 minutes until slightly thickened.
Cooking the Shrimp
- In another skillet, heat olive oil over medium-high heat. Sear the marinated shrimp for 2–3 minutes per side until they turn pink and opaque.
- Combine the cooked shrimp with the sauce and let it simmer for an additional 1–2 minutes.
Serving
- Serve the shrimp and sauce over rice, grits, or bread. Garnish with fresh parsley and lemon wedges.
Notes
Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat on the stove over low heat to maintain quality.