Voodoo Shrimp Creole

Course: Main Course, Main Dish

Cuisine: Creole

Keyword: Cajun shrimp, Creole shrimp, New Orleans shrimp recipe, shrimp creole, shrimp creole recipe, spicy shrimp recipe, voodoo shrimp, voodoo shrimp creole

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 1032kcal

Author: Chef Jessica Formicola

A spicy Voodoo Shrimp Creole recipe made with tender shrimp, the holy trinity, tomato, beer, Cajun seasoning, and hot sauce. Serve over rice or grits for an easy Louisiana-inspired dinner.

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Equipment

Large Cast Iron Skillet

Ingredients

Creole Seasoning Mix:

2 teaspoons paprika
2 teaspoons ground white pepper
1 teaspoon coarse Kosher salt
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 tablespoon unsalted butter
1/2 cup white onion , grated or finely minced (about 1/4 onion)
1/2 cup celery , chopped
2 cloves garlic , grated or finely minced
12 ounces dark beer , lager or stout
1/2 cup low sodium 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
1/2 cup heavy cream
1 pound shrimp , peeled and deveined
1 tablespoon cornstarch
4 cups rice or grits , cooked
celery leaves , optional for garnish
parsley , chopped for garnish

Instructions

In a small bowl, stir together the 2 teaspoons paprika, 2 teaspoons ground white pepper, 1 teaspoon coarse Kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cayenne pepper, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried basil, and 1/2 teaspoon crushed red pepper flakes. Set aside.
Heat a large skillet over medium heat, adding the 1 tablespoon unsalted butter. when melted, stir in the chopped 1/2 cup white onion, 1/2 cup celery and minced 2 cloves garlic, coating in the butter. Allow to sweat for 3-4 minutes.
Stir in the reserved dry spice mixture, blending together until fragrant, about 2 minutes.
Deglaze the pan with 12 ounces dark beer, scraping the browned bits from the bottom of the pan. Bring the mixture to low simmer.
Stir in the 1/2 cup low sodium vegetable or seafood broth, 2 teaspoons hot sauce, 1 tablespoon Worcestershire sauce, 2 tablespoons fresh lemon juice,, 2 bay leaves and drained 15.5 ounce petite diced tomatoes. Add 1 of the tablespoons of brown sugar and then taste test to see if you should add more. Bitter beers will require the full 4 tablespoons while milder version will only need the 1 tablespoon. Simmer on medium-low heat for 10 minutes, or until sauce has reduced by half.
Stir in the 1/2 cup heavy cream over low heat until fully incorporated.
Add the peeled and deveined 1 pound shrimp, cooking until they curl and turn pink, approximately 4 minutes.
Optional- if you want a thicker sauce, whisk together 1 tablespoon cornstarch with 1 tablespoon of water and stir into the sauce.
Divide into 4 servings, each with 1 cup cooked rice or grits. Garnish with celery leaves, if desired.
If you've tried this recipe, come back and let is know how it was in the comments or star ratings.

Video

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