Spicy Voodoo Shrimp 

Spicy Voodoo Shrimp is a bold and flavorful dish that captures the essence of Creole and Cajun cooking. Known for its deep, smoky flavors and spicy kick, this dish features succulent shrimp cooked in a robust sauce made with a mix of aromatic vegetables, tomato paste, spices, and a touch of heat from hot sauce or cayenne pepper. Whether served over rice, grits, or crusty bread, this dish is perfect for those who love a little heat with their seafood. It’s an easy-to-make recipe that brings the authentic taste of New Orleans to your table. 

Ingredients

For the Shrimp:

• 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

For the Sauce:

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 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

For Garnish and Serving:

• 2 tablespoons chopped fresh parsley

• Lemon wedges

• Cooked white rice, grits, or crusty bread

Directions

1. Prepare the Shrimp: Place the peeled and deveined shrimp in a bowl. Toss them with Cajun seasoning, smoked paprika, and cayenne pepper. Set aside to marinate while you prepare the sauce.

2. Sauté the Aromatics: In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the diced onion, bell pepper, and celery to the skillet. Sauté for 5–7 minutes, or until the vegetables are softened and fragrant. Stir in the minced garlic and cook for another 30 seconds, being careful not to burn it.

3. Build the Sauce: Stir in the tomato paste, letting it cook for 1–2 minutes to deepen the flavor. Sprinkle in the smoked paprika, cayenne pepper, thyme, and oregano. Stir to coat the vegetables with the spices. Pour in the stock and Worcestershire sauce, scraping the bottom of the pan to release any browned bits. Bring the mixture to a simmer. Stir in the hot sauce, then taste and adjust the salt and pepper as needed. Let the sauce simmer for 5–7 minutes to thicken slightly.

4. Cook the Shrimp: In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned shrimp and cook for 2–3 minutes per side, or until they turn pink and are just cooked through. Remove from heat. Add the cooked shrimp to the sauce, stirring gently to coat. Let the shrimp simmer in the sauce for 1–2 minutes to meld the flavors.

5. Garnish and Serve: Spoon the shrimp and sauce over cooked rice, creamy grits, or alongside crusty bread. Sprinkle with chopped fresh parsley and serve with lemon wedges for a burst of freshness.

Nutritional Information (per serving)

• Calories: 280

• Carbohydrates: 8g

• Protein: 25g

• Fat: 16g

• Fiber: 2g

• Sugar: 3g