Description
This Spicy Voodoo Shrimp recipe features succulent shrimp tossed in a bold blend of Cajun spices and simmered in a rich, flavorful sauce made with tomato paste, smoked paprika, and a medley of herbs and hot sauce. Served over rice, grits, or with crusty bread, it’s a perfect balance of spicy, savory, and aromatic that brings Southern-inspired flavors to your table in under 45 minutes.
Ingredients
Scale
Shrimp and Seasoning
- 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 (for searing shrimp)
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
- 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
To Serve
- 2 tablespoons chopped fresh parsley
- Lemon wedges
- Cooked white rice, creamy grits, or crusty bread
Instructions
- Marinate the Shrimp: In a bowl, toss the shrimp with Cajun seasoning, smoked paprika, and cayenne pepper. Allow the shrimp to marinate while you prepare the sauce to let the flavors infuse.
- Sauté Vegetables: In a skillet, heat the butter and olive oil over medium heat. Add finely diced onion, green bell pepper, and celery. Cook for 5 to 7 minutes until softened. Then add minced garlic and cook for 30 seconds until fragrant, careful not to burn.
- Prepare the Sauce: Stir in tomato paste and cook for 1 to 2 minutes to deepen flavor. Mix in smoked paprika, cayenne pepper, dried thyme, and dried oregano. Pour in chicken or seafood stock and Worcestershire sauce, scraping the pan to deglaze and lift browned bits. Bring to a simmer, add hot sauce, salt, and black pepper. Let simmer for 5 to 7 minutes until slightly thickened and flavors meld.
- Sear the Shrimp: In a separate skillet, heat olive oil over medium-high heat. Cook the marinated shrimp for 2 to 3 minutes on each side until pink and opaque, signaling they are done.
- Combine Shrimp and Sauce: Transfer the cooked shrimp into the simmering sauce. Stir to coat the shrimp thoroughly and let simmer together for 1 to 2 minutes to marry flavors.
- Serve: Spoon the spicy voodoo shrimp and sauce over cooked white rice, creamy grits, or serve with crusty bread. Garnish with chopped parsley and lemon wedges for a fresh, zesty finish.
Notes
- Adjust the cayenne pepper and hot sauce to control the heat level according to your preference.
- For a gluten-free version, ensure Worcestershire sauce is gluten-free or substitute with tamari sauce.
- You can substitute shrimp with another firm seafood if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Serve immediately to enjoy the shrimp at their best texture and flavor.
