Voodoo Shrimp Creole

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

Voodoo Shrimp Creole is a tomato-based dish using shrimp and beer to make a sweet and spicy broth. Serve over rice or grits for a full meal. #voodooshrimp #shrimpcreole www.savoryexperiments.com

Voodoo Shrimp Creole is a tomato-based dish using shrimp and beer to make a sweet and spicy broth. Serve over rice or grits for a full meal.

The family visited Cape May last summer and oddly enough, we had some of the best French Creole food we’d ever had on the New Jersey seaside. I can’t even remember what I had, although I remember it being good, but hubby, he had VooDoo Shrimp.

Voodoo Shrimp Creole is a tomato-based dish using shrimp and beer to make a sweet and spicy broth. Serve over rice or grits for a full meal. #voodooshrimp #shrimpcreole www.savoryexperiments.com


 

Neither of us had enjoyed VooDoo Shrimp before. Creole Shrimp, yes, VooDoo Shrimp, nope. So of course I set out to make a homemade version so we could enjoy it all the time! It has since morphed into a combination of VooDoo Shrimp and Shrimp Creole.

Shrimp Creole is a shrimp dish based in a tomato sauce using the trinity of creole. It is spiced with cayenne pepper or other hot peppers and generally served over white rice.

Voodoo Shrimp Creole is a tomato-based dish using shrimp and beer to make a sweet and spicy broth. Serve over rice or grits for a full meal. #voodooshrimp #shrimpcreole www.savoryexperiments.com

What is the holy trinity of creole and cajun cooking? It is onions, bell pepper, celery and very commonly garlic (I know, that is four, not three). These ingredients are sauteed together until it nearly forms a flavor-packed paste.

VooDoo Shrimp is also a spicy tomato based dish, but has  the element of alcohol in the sauce. Some use beer and others Southern Comfort, a fruity whiskey. It doesn’t use the trinity of creole and in fact has the element of cream and a little bit of sweet from molasses-y brown sugar.

Voodoo Shrimp Creole is a tomato-based dish using shrimp and beer to make a sweet and spicy broth. Serve over rice or grits for a full meal. #voodooshrimp #shrimpcreole www.savoryexperiments.com

This recipe is the perfect marriage of both recipes! Voodoo Shrimp Creole can be served over rice or grits, it is up to you.

I also made my own Cajun seasoning. While the ingredient list seems lengthy, they are all spices you already have in the pantry. I also find store bought Cajun mixes are too salty.

The prefered hot sauce preference in the south is Crystal brand, not Texas Pete or Franks, but feel free to use any one you like. Tabasco even works.

Voodoo Shrimp Creole is a tomato-based dish using shrimp and beer to make a sweet and spicy broth. Serve over rice or grits for a full meal. #voodooshrimp #shrimpcreole www.savoryexperiments.com

You can use any dark beer you’d like. I used Guiness on this batch and while it added a ton of flavor, but also made my sauce bitter. In order to balance this, I had to add more brown sugar to balance the acidity and heat. The recipe calls for 1-4 tablespoons of brown sugar, which will largely depend on the type of beer you use. Add 1 tablespoons, allow it to cook a little, then taste your sauce and gauge if you need more or not.

If shrimp isn’t your thing, add other types of seafood or even chicken. I actually added some leftover langostinos to this batch after taking these photos.

I like to garnish my Voodoo Shrimp Creole with chives, scallions or celery leaves, but these are optional and don’t add much to the flavor or sophistication of the dish since the sauce it already on flavor overload.

Voodoo Shrimp Creole is a tomato-based dish using shrimp and beer to make a sweet and spicy broth. Serve over rice or grits for a full meal. #voodooshrimp #shrimpcreole www.savoryexperiments.com

Since making this dish, I’ve been told over and over that the House of Blues serves a Voodoo Shrimp, but I’ve never had it and I have no clue how this one compares. So do me a favor, if you have had it and you make my version, leave a comment to let others know how it rates since I can’t comment on that aspect. Thank you, foodie friends!

If you need more Creole Inspired Dishes for Mardi Gras, here are a few:

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Need an easy snack or a delicious way to add crunch to a soup or salad? These easy Cajun Oyster Crackers are the answer!
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Red Beans and Rice Recipe

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The BEST Red Beans and Rice with Sausage Recipe with authentic creole instructions and ingredients. Smokey and delicious- the ultimate comfort food.
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Healthy Jambalaya Recipe- you won’t believe how easy this jambalaya recipe is! Throw out the box mix and make your own in under an hour with whole, healthy ingredients. www.savoryexperiments.com

Cajun Jambalaya

4.16 from 13 votes
This Cajun Jambalaya is a mouthwatering recipe that can be ready in less than an hour. Andouille turkey sausage and shrimp give this recipe so much flavor!
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Voodoo Shrimp Creole is a tomato-based dish using shrimp and beer to make a sweet and spicy broth. Serve over rice or grits for a full meal. #voodooshrimp #shrimpcreole www.savoryexperiments.com
Voodoo Shrimp Creole is a tomato-based dish using shrimp and beer to make a sweet and spicy broth. Serve over rice or grits for a full meal. #voodooshrimp #shrimpcreole www.savoryexperiments.com

Voodoo Shrimp Creole

4.63 from 61 votes
Voodoo Shrimp Creole is a tomato-based dish using shrimp and beer to make a sweet and spicy broth. Serve over rice or grits for a full meal. 
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

Creole Seasoning Mix:

Creole Shrimp:

Instructions

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

Notes

*The amount of brown sugar added will depend on the bitterness of your beer. I used a pretty bitter, hoppy beer and therefore needed all four tablespoons. Start with one and add more at the end, if needed. 

Nutrition

Calories: 1032 kcal, Carbohydrates: 170 g, Protein: 40 g, Fat: 17 g, Saturated Fat: 9 g, Cholesterol: 334 mg, Sodium: 1990 mg, Potassium: 775 mg, Fiber: 6 g, Sugar: 10 g, Vitamin A: 1585 IU, Vitamin C: 22.3 mg, Calcium: 309 mg, Iron: 6.6 mg
Author: Jessica Formicola
Calories: 1032
Course: Main Course, Main Dish
Cuisine: Creole
Keyword: shrimp creole, voodoo shrimp
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Questions and Reviews

    1. Yay! We love to hear that and thank you for taking the time to come back and let us know. 🙂

    1. Hi Jules, great question! I would start with about 1 tablespoon- the heat and flavor will really depend on the potency of the seasoning mix you are using, not as much the volume. You can always add more, but it is much harder to tame down the heat (or salt) after it has been added.

    2. 5 stars
      first time making it and it turned out great my husband’s like I used to get voodoo shrimp in Ardmore Oklahoma and I looked it up I found your recipe and I’m like I’m going to make this one I would use less oregano that would be my only critique thank you

  1. I’m SO very enamored with New Orleans, …. the history, the customs, the lovely people, and the food. My family & I love shrimp, and also a bit of ‘heat’, so I’m sure that we’ll enjoy this dish on Ash Wednesday, since that’s a day when Catholics are asked to forego meat. Seriously, that won’t be a problem in our home, since this is what I’ll be serving for our Ash Wednesday evening meal. Thank you for this recipe. 🙂

  2. 5 stars
    Wow, first I LOVE the photos! The shrimp look SO delicious! Second, love how full of flavor and spice this recipe has. Yum!