Best Voodoo Shrimp Recipes

NEW ORLEANS VOODOO SHRIMP

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.

COCONUT CRUSTED VOODOO SHRIMP

Steps:

• In a large Dutch oven or heavy bottomed pot, heat the oil to 325 degrees F.
• Lay the eggroll wrapper strips on a cutting board. Top with 1-ounce each of crabmeat and seaweed salad. Place each shrimp on a wooden skewer and lay on the filled wrapper. Wrap the shrimp tightly in the egg roll skin, sealing the end with egg wash. Dredge each wrapped shrimp in flour, then in the egg wash again and finally in the mixture of shredded coconut, sesame seeds and bread crumbs. Deep-fry each skewer until they are golden brown and the shrimp are cooked through, 3 to 5 minutes. Serve with sweet and sour sauce and mango chutney for dipping.

VOODOO SHRIMP

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

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.

VOODOO SHRIMP -- CHEF BARTON G

Steps:

• In a large Dutch oven or heavy bottomed pot, heat the oil to 325 degrees F.
• Lay the eggroll wrapper strips on a cutting board. Top with 1-ounce each of crabmeat and seaweed salad. Place each shrimp on a wooden skewer and lay on the filled wrapper. Wrap the shrimp tightly in the egg roll skin, sealing the end with egg wash. Dredge each wrapped shrimp in flour, then in the egg wash again and finally in the mixture of shredded coconut, sesame seeds and bread crumbs. Deep-fry each skewer until they are golden brown and the shrimp are cooked through, 3 to 5 minutes. Serve with sweet and sour sauce and mango chutney for dipping.

VOODOO SHRIMP CREOLE

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!