Introduction

Spicy Voodoo Shrimp is a bold and flavorful dish that brings a taste of the Louisiana bayou right to your kitchen. With a spicy, smoky sauce and tender sautéed shrimp, it pairs perfectly with rice, grits, or crusty bread for a satisfying meal.

A white oval dish filled with cooked shrimp that are golden orange with some char marks, resting on a thick sauce that is light brown with small bits visible in it. The shrimp are garnished with fresh green herbs and small slices of red pepper, adding a pop of color. The dish sits on a wooden surface with a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound large shrimp, peeled and deveined
1 teaspoon Cajun seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 tablespoon olive oil
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
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup chicken or seafood stock
1 teaspoon hot sauce (adjust to taste)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
Lemon wedges
Cooked white rice, grits, or crusty bread for serving

Instructions

Step 1: In a bowl, toss the shrimp with Cajun seasoning, smoked paprika, and cayenne pepper. Set aside to marinate while you prepare the sauce.
Step 2: Heat the butter and olive oil in a skillet over medium heat. Add the onion, bell pepper, and celery, and sauté for 5 to 7 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Step 3: Stir in the tomato paste and cook for 1 to 2 minutes to develop flavor. Add smoked paprika, cayenne, thyme, and oregano, mixing well.
Step 4: Pour in the chicken or seafood stock and Worcestershire sauce, stirring to deglaze the pan. Bring the sauce to a simmer, then add hot sauce, salt, and black pepper. Let it simmer for 5 to 7 minutes until slightly thickened.
Step 5: In a separate skillet, heat olive oil over medium-high heat. Sear the marinated shrimp for 2 to 3 minutes on each side until they turn pink and opaque.
Step 6: Add the cooked shrimp to the sauce and let simmer together for 1 to 2 minutes to combine flavors.
Step 7: Serve the spicy voodoo shrimp over cooked rice, grits, or crusty bread. Garnish with chopped fresh parsley and lemon wedges.

Tips & Variations

Adjust the cayenne and hot sauce to control the heat level. Omit cayenne for a milder dish.
Use seafood stock for a richer flavor, or chicken stock for convenience.
For extra depth, add a splash of white wine when deglazing the pan in Step 4.
Substitute shrimp with peeled crayfish tails or scallops for a different seafood twist.

Storage

Store leftover shrimp and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the shrimp. Avoid freezing, as the texture of shrimp may become rubbery.

How to Serve

A white oval dish filled with cooked shrimp covered in a thick reddish-orange sauce, with visible herbs sprinkled on top and pieces of red pepper mixed in. The shrimp are arranged closely, showing some char marks and a shiny, glazed texture. The sauce underneath is rich and has a smooth, slightly chunky consistency with a golden-brown color. Small green herb leaves are scattered evenly for garnish. The dish is placed on a wooden surface with the edge of a white marbled background visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish less spicy?

Yes, reduce or omit the cayenne pepper and hot sauce to suit your taste. You can also add a little extra butter or cream to mellow the heat.

What can I serve with Spicy Voodoo Shrimp?

This dish is delicious served over steamed white rice, creamy grits, or with crusty bread to soak up the flavorful sauce.