Best 3 Voodoo Shrimp Recipes

Voodoo shrimp, a tantalizing and flavorful dish originating from the vibrant city of New Orleans, captures the essence of Cajun cuisine with its bold spices and zesty ingredients. This delectable dish, known for its vibrant red hue and succulent shrimp, has become a culinary sensation, captivating taste buds and leaving a lingering impression on food enthusiasts.

Let's cook with our recipes!

NEW ORLEANS VOODOO SHRIMP

New Orleans Voodoo Shrimp image

Recipe by Chef Duke LoCicero, Cafe Giovanni 117 Rue Decatur, New Orleans, LA 70130 Located in the heart of historic French Quarter in New Orleans, Cafe Giovanni offers "New World Italian Cuisine." Orchestrated by the executive chef and the owner of the restaurant, Duke LoCicero, Cafe Giovanni's menu is cooked with fresh ingredients with American, French, Italian and New Orleans' distinctive Creole styles. Prep time is standing time. Serve 4 as an appetizer, or two as an entree. Posted for ZWT5.

Provided by TxGriffLover

Categories Cajun

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

12 jumbo shrimp, peeled & deveined, tails left on
1 cup honey
1 cup butter, melted (2 sticks)
1 tablespoon Worcestershire sauce
1 lime (juiced)
3 ounces balsamic vinegar
1 cup chinese sweet chili sauce (Lucky Boy brand preferred)
2 ounces southern comfort liqueur
2 sprigs cilantro, chopped
1 lime (juiced)
1 tablespoon Tabasco sauce
3 ounces honey
1 ounce sesame oil

Steps:

Mix marinade ingredients, place shrimp in marinade and let stand 1 hour.
Meanwhile, mix VooDoo sauce ingredients.
Grill or saute shrimp until done and serve with VooDoo Sauce.

VOODOO SHRIMP

Voodoo Shrimp image

Everyone always goes on and on about how delicious these shrimp are!

Provided by Sue MacDonald

Categories Seafood Appetizers

Time 40m

Number Of Ingredients 6

Ingredients

16 shrimp, peeled and deveined
8 slice bacon
1/2 c barbecue sauce
1 Tbsp cayenne pepper
2 Tbsp curry powder
2 Tbsp coriander

Steps:

1. Cut bacon in 1/2 so there are 16 pieces.
2. Wrap shrimp in bacon and skewer (4 shrimp on each skewer).
3. Prepare Sauce: Mix together your favorite barbecue sauce (I use Sweet Baby Ray's), curry, coriander, and cayenne pepper. Sauce should be gritty and spicy. Taste to make sure it is yummy- you can add more or less cayenne depending on your taste.
4. Reserve a ramekin of sauce. Coat shrimp completely in sauce.
5. Grill shrimp on both sides until bacon is crispy.
6. Serve with reserved sauce for dipping.

VOODOO SHRIMP OVER CHEESY JALAPENO POLENTA

Voodoo Shrimp over Cheesy Jalapeno Polenta image

I had this dish in Las Vegas at the Crossroads House of Blues restaurant and I loved it so much I had to try to make it at home. The House of Blues served it over jalapeno corn bread but the jalapeno polenta was just as good.

Provided by barbara lentz

Categories Seafood

Time 1h

Number Of Ingredients 24

Ingredients

VOODOO SHRIMP
2 tsp each paprika, salt, garlic powder, black pepper
1 tsp each onion powder, cayenne pepper, oregano, and thyme
2 lb shrimp peeled and deviened reserve the shells
1 Tbsp olive oil
6 clove garlic minced
1 small onion chopped
3 bay leaves
1 lemon peeled and sectioned
1 c water
12 oz amber ale
1/3 c worcestershire sauce
1 c heavy cream
3 Tbsp brown sugar
14 1/2 oz can petite diced tomatoes drained
1 Tbsp butter
2 Tbsp each fresh basil and parsley chopped
CHEESY JALAPENO POLENTA
3 medium jalapenos seeded and chopped
1 Tbsp olive oil
3 c seafood or chicken stock
1 3/4 c polenta
1 tsp salt
1 c shredded sharp cheddar cheese

Steps:

1. Shrimp In a small bowl combine the paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano and thyme. Combine 1/2 of the spice mixture with the peeled shrimp and set aside.
2. Heat olive oil in a large pot over high heat. Add the onions and garlic and saute 1 min. Add the shrimp shells, remaining 1/2 of spice mix, bay leaves, lemon, water, Worcestershire sauce, and beer. Bring to a boil and reduce heat to medium. Simmer 30 minutes. Strain the liquid discarding the solids. Add the liquid back to pot. Add the heavy cream and brown sugar. Bring to a boil and reduce to a simmer and cook 15 minutes.
3. Add the shrimp and drained tomatoes. Return to a simmer and cook until shrimp are pink about 3 minutes. Stir in the butter, basil, and parsley. Serve over the polenta
4. Polenta Add oil to small skillet. Saute the jalapenos until softened. set aside. Bring the broth to a boil and add the polenta and salt. cover and reduce the heat to medium low and cook until all the liquid is absorbed and polenta is cooked. Stir in the jalapeno's and cheese. Cook until cheese is melted. Serve with the shrimp and sauce on top.

Tips:

Choose fresh and succulent shrimp for the best flavor and texture.
Use a variety of colorful vegetables to make the dish more visually appealing.
Do not overcook the shrimp, as this will make them tough and rubbery.
Adjust the amount of cayenne pepper to your taste preference.
Serve the Voodoo Shrimp immediately with rice or your favorite side dish.

Conclusion:

Voodoo Shrimp is a delicious and easy-to-make dish that is perfect for a quick and flavorful meal. With its combination of sweet, spicy, and tangy flavors, this dish is sure to please everyone at the table. Whether you are looking for a new appetizer or a main course, Voodoo Shrimp is a great choice. So next time you are in the mood for something different, give this recipe a try!