VOODOO SHRIMP CREOLE

Voodoo Shrimp Creole image

Provided by @MakeItYours

Number Of Ingredients 26

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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
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 )

Steps:

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!