Spicy Voodoo Shrimp
A quick and flavorful Creole-inspired shrimp dish, perfect for weeknight dinners or entertaining, served over rice, grits, or crusty bread.
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined (tails off or on, as preferred)
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika plus 1/2 teaspoon more for the sauce
- 1/4 teaspoon cayenne pepper optional, for extra heat
- 1 tablespoon olive oil for shrimp
- 1 tablespoon olive oil for aromatics
For the Sauce
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 1 small green bell pepper, finely diced
- 1 stalk celery, finely diced
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 1 teaspoon Worcestershire sauce use halal if needed
- 1/4 teaspoon cayenne pepper to taste, for the sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup chicken or seafood stock use vegetable stock for a lighter version
- 1 teaspoon hot sauce adjust to taste
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
For Serving
- 1 lemon wedges for finishing
- to taste Cooked white rice, grits, or crusty bread to serve
Instructions
Preparation
- Pat the shrimp dry and toss with Cajun seasoning, smoked paprika, and cayenne (if using). Set aside.
Cooking
- Heat olive oil in a large skillet over medium-high. Add shrimp and sear for 1 minute per side until just pink and opaque. Remove shrimp to a bowl.
- Lower heat to medium and add the butter and olive oil to the skillet. When the butter foams, add the onion, bell pepper, and celery. Sauté until softened, about 5–6 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant. Add tomato paste and caramelize for 1–2 minutes.
- Add Worcestershire sauce, remaining smoked paprika, cayenne, thyme, oregano, stock, hot sauce, salt, and black pepper. Simmer and let reduce slightly for 3–4 minutes.
- Return the shrimp to the pan, simmer for 1–2 minutes until cooked through. Avoid overcooking.
- Add parsley and squeeze lemon over the top. Serve immediately.
Notes
Smoked paprika adds depth, cayenne controls heat. For a creamier finish, stir in heavy cream or coconut milk at the end.