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

Course: Main Course, Main Dish
Cuisine: Creole
Keyword: shrimp creole, voodoo shrimp
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 1032kcal
Author: Jessica Formicola
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. 
Print Recipe

Ingredients

Creole Seasoning Mix:

  • 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

Creole Shrimp:

  • 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

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: 1032kcal | Carbohydrates: 170g | Protein: 40g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 334mg | Sodium: 1990mg | Potassium: 775mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1585IU | Vitamin C: 22.3mg | Calcium: 309mg | Iron: 6.6mg