New Orleans Voodoo Shrimp
Dive into the bold, spicy flavors of the Big Easy with this irresistible New Orleans Voodoo Shrimp recipe. Succulent, pan-seared shrimp are sautéed in a rich, buttery sauce infused with Creole seasoning, garlic, paprika, and a kick of cayenne pepper. Dark beer, Worcestershire sauce, and lemon juice add layers of savory complexity, while fresh parsley and green onions brighten the dish. Perfectly balanced with the heat of Southern spices, this quick, 35-minute recipe is ideal for serving over fluffy rice or alongside crusty bread to soak up every drop of the mouthwatering sauce. Whether you're hosting a crowd or indulging in a weeknight treat, this Louisiana-inspired classic brings vibrant Cajun flavors straight to your table.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 6 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 2 tablespoons Creole seasoning
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Worcestershire sauce
- 0.5 cup Dark beer, such as an amber ale
- 0.5 cup Chicken stock
- 2 tablespoons Lemon juice
- 3 stalks Green onions, thinly sliced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- Crusty bread or cooked rice (for serving)
Instructions
Rinse and pat dry the shrimp. Set aside.
In a large skillet over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil.
Add the minced garlic and sauté for 30 seconds, stirring frequently to prevent burning.
Sprinkle in the Creole seasoning, paprika, and cayenne pepper. Stir well to coat the garlic in the spices.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side, until they turn pink and opaque. Remove the shrimp and set aside.
Reduce the heat to medium and add the remaining 4 tablespoons of butter to the skillet. Allow the butter to melt completely.
Stir in the Worcestershire sauce, dark beer, chicken stock, and lemon juice. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Return the cooked shrimp to the skillet and toss to coat them in the sauce. Cook for an additional 2-3 minutes to reheat the shrimp.
Stir in the green onions and fresh parsley. Adjust seasoning with salt and black pepper to taste.
Serve immediately, spooned over cooked rice or with crusty bread for dipping.
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1054 mg | 351% | |
| Sodium | 5813 mg | 253% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.1 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1923 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
