Servings
Font
Back
4.6 from 183 votes

Voodoo Shrimp Creole

Voodoo Shrimp Creole is a tomato-based dish using shrimp and beer to make a sweet and spicy broth. Serve over rice or grits for a full meal. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 1032 kcal
Course: Main Course
Cuisine: Creole

Ingredients

Creole Seasoning Mix:
  • 2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 2 teaspoons ground white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes
Creole Shrimp:
  • 1 tablespoons butter
  • 1/2 cup white onion , grated or finely minced (about 1/4 onion)
  • 2 cloves garlic , grated or finely minced
  • 12 ounces dark beer , lager or stout
  • 1 cup vegetable or seafood broth
  • 2 teaspoons hot sauce
  • 1 tablespoon Worcestershire sauce 
  • 2 tablespoons fresh lemon juice
  • 1-4 tablespoons brown sugar , see note
  • 2 bay leaves
  • 15.5 ounce petite diced tomatoes , drained
  • 1 pound Shrimp , tails on and deveined
  • 1/2 cup heavy cream
  • 4 cups rice , cooked
  • celery leaves , optional for garnish
  • parsley , chopped for garnish

Instructions

    Cup of Yum
  1. In a small bowl, combine paprika, Kosher salt, garlic powder, white pepper, onion powder, cayenne pepper, oregano, thyme and basil. Set aside.
  2. Heat butter over medium heat in a large skillet.
  3. Add white onion and garlic. Saute for 2-3 minutes, or until it starts to resemble and paste or mush.
  4. Add dry spice mixture, blending together until fragrant, about 2 minutes.
  5. Deglaze pan with dark beer, scraping the browned bits from the bottom of the pan. Bring to a low simmer.
  6. 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.
  7. Remove bay leaves.
  8. Add raw shrimp, cooking until they curl and turn pink, approximately 4 minutes.
  9. Stir in heavy cream over low heat until fully incorporated.
  10. Dive into 4 servings, each with 1 cup cooked rice. Garnish with celery leaves.
  11. If you've tried this recipe, come back and let is know how it was!

Notes

  • *The amount of brown sugar added will depend on the bitterness of your beer. I used a pretty bitter, hoppy beer and therefore needed all four tablespoons. Start with one and add more at the end, if needed. 

Nutrition Information

Calories 1032kcal (52%) Carbohydrates 170g (57%) Protein 40g (80%) Fat 17g (26%) Saturated Fat 9g (45%) Cholesterol 334mg (111%) Sodium 1990mg (83%) Potassium 775mg (22%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 1585IU (32%) Vitamin C 22.3mg (25%) Calcium 309mg (31%) Iron 6.6mg (37%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 1032

% Daily Value*

Calories 1032kcal 52%
Carbohydrates 170g 57%
Protein 40g 80%
Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 334mg 111%
Sodium 1990mg 83%
Potassium 775mg 16%
Fiber 6g 24%
Sugar 10g 20%
Vitamin A 1585IU 32%
Vitamin C 22.3mg 25%
Calcium 309mg 31%
Iron 6.6mg 37%

* Percent Daily Values are based on a 2,000 calorie diet.