Why Make This Recipe
Spicy Voodoo Shrimp is a vibrant dish that brings the bold flavors of Cajun cuisine straight to your kitchen. Whether you’re hosting a dinner party or just looking for a delicious weeknight meal, this recipe is sure to impress. The combination of spices and fresh ingredients creates a savory dish that’s both comforting and exciting. Plus, it pairs well with rice, grits, or crusty bread, making it versatile enough for any occasion.
How to Make Spicy Voodoo Shrimp
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 1 small green bell pepper, finely diced
- 1 celery stalk, finely diced
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 1 teaspoon Worcestershire sauce (halal version if needed)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup chicken or seafood stock (or vegetable stock for a lighter version)
- 1 teaspoon hot sauce (adjust to taste)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Lemon wedges
- Cooked white rice, grits, or crusty bread
Directions
Step 1: Prepare the Shrimp
Start by seasoning the peeled and deveined shrimp with Cajun seasoning, smoked paprika, and cayenne pepper if you want an extra kick. Set them aside.
Step 2: Sauté the Aromatics
In a large skillet, heat olive oil and butter over medium heat. Add the diced onion, green bell pepper, and celery. Sauté until the vegetables are soft, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 3: Build the Sauce
Add the tomato paste and Worcestershire sauce to the skillet, mixing well. Then, sprinkle in the smoked paprika, cayenne pepper, thyme, and oregano. Pour in the chicken or seafood stock and bring the mixture to a gentle simmer. Allow it to cook for 5-7 minutes to develop flavor.
Step 4: Cook the Shrimp
Next, add the prepared shrimp to the skillet. Cook until the shrimp are pink and opaque, usually about 3-5 minutes. Stir in hot sauce, salt, and black pepper to taste.
Step 5: Garnish and Serve
Once the shrimp are cooked, remove the skillet from the heat. Garnish with fresh parsley and serve with lemon wedges alongside rice, grits, or crusty bread for dipping.
How to Serve Spicy Voodoo Shrimp
Spicy Voodoo Shrimp is best served hot, straight from the skillet. Pair it with fluffy white rice to soak up the delicious sauce, or serve it on a bed of creamy grits for a comforting meal. Crusty bread is also a great option for dipping.
How to Store Spicy Voodoo Shrimp
To store leftovers, place them in an airtight container and refrigerate for up to 2 days. You can also freeze the shrimp for up to 1 month. Just be sure to thaw them in the fridge overnight before reheating.
Tips to Make Spicy Voodoo Shrimp
- Adjust the spice level by adding more or less cayenne pepper and hot sauce according to your taste.
- For a richer flavor, you can let the sauce simmer longer.
- Make sure not to overcook the shrimp; they cook quickly and become tough if overcooked.
Variation
For a different twist, you can add andouille sausage to the recipe for some additional protein and smoky flavor. You may also swap shrimp for chicken for a hearty alternative.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just ensure that they are thawed completely before cooking.
What can I serve with Spicy Voodoo Shrimp?
This dish pairs well with rice, grits, or some crusty bread for dipping.
Can I make this dish ahead of time?
You can prepare the sauce in advance and store it in the fridge. When you’re ready, simply cook the shrimp and combine them with the sauce.
Spicy Voodoo Shrimp
Ingredients
Shrimp Preparation
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional) for extra heat
Sauce Ingredients
- 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 (halal version if needed)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup chicken or seafood stock (or vegetable stock for a lighter version)
- 1 teaspoon hot sauce (adjust to taste)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley for garnish
Serving Suggestions
- Lemon wedges
- Cooked white rice, grits, or crusty bread for serving
Instructions
Preparation
- Start by seasoning the peeled and deveined shrimp with Cajun seasoning, smoked paprika, and cayenne pepper if you want an extra kick. Set them aside.
Cooking the Aromatics
- In a large skillet, heat olive oil and butter over medium heat. Add the diced onion, green bell pepper, and celery. Sauté until the vegetables are soft, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
Building the Sauce
- Add the tomato paste and Worcestershire sauce to the skillet, mixing well.
- Sprinkle in the smoked paprika, cayenne pepper, thyme, and oregano.
- Pour in the chicken or seafood stock and bring the mixture to a gentle simmer. Allow it to cook for 5-7 minutes to develop flavor.
Cooking the Shrimp
- Add the prepared shrimp to the skillet. Cook until the shrimp are pink and opaque, usually about 3-5 minutes.
- Stir in hot sauce, salt, and black pepper to taste.
Serving
- Once the shrimp are cooked, remove the skillet from the heat. Garnish with fresh parsley and serve with lemon wedges alongside rice, grits, or crusty bread for dipping.