Voodoo Shrimp Creole is a spicy cajun shrimp dish that is perfect for dinner or celebrating Mardi Gras and Fat Tuesday!
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.Shrimp Creole is a shrimp dish based in a tomato sauce using the trinity of creole. It is spiced with cayenne pepper or other hot peppers and generally served over white rice.
Very simple to make! The marinade came together in minutes. I really like the flavor of the marinated shrimp. Neither DH nor I loved the voodoo sauce, it was good, but we preferred the shrimp without. I couldn't find the Lucky Boy brand of sweet chili sauce and ended up buying Dynasty brand which I think gave the sauce a "processed" after taste. This may be the reason we didn't care for it, but I would suggest looking for a different brand of sweet chili sauce. I used shrimp on the smaller size so I only grilled them for about 8 minutes. Thanks for sharing this recipe!
Even if you don't have a lot of time to spend getting dinner together, you can still charm your family with this clever meal idea. In less time than it takes the fusilli to cook, you can conjure up a spicy Alfredo sauce with blackened Smoked Sausage. When the pasta is done, just toss with the sauce. It's pure magic.
Add the honey, molasses, garlic, chipotles, chiles, pepper and salt in large stockpot. Place the cumin, coriander and bay leaves on a piece of cheesecloth, then tie into a pouch with kitchen twine. Add to the stockpot and cook over medium heat 30 minutes, stirring gently often. Mixture will be thick and fragrant. Add the canned tomatoes. Cook 20 minutes and break up tomatoes. Remove spice bag. Add the onions, watermelon and peaches. Cook 45 minutes on medium. Cool 30 minutes. Remove large pieces of fruit, chiles, garlic, and onion and puree them in a process till smooth. Combine the puree with the remaining mixture and pass through strainer in batches. Mixture should be smooth. Return to pot.
1. Fill a glass with ice and pour in liquors and mixers.
2. Float on a layer of spiced rum and garnish with an orange slice and a cherry.
Something magical happens to grilled wings when you toss them in this sweet and spicy Voodoo Sauce – Cajun and Caribbean flavors collide producing a tantalizing sweet & spicy flavor with notes of brown butter and vanilla.
or this cook I’m running my trusty 22” Weber kettle set up with a charcoal Vortex. You simply can’t beat the way the Vortex cooks chicken wings. The skin browns and turns crispy on both sides; you can actually see the fat rendering away on the skin. I add 1 small piece of SmokerWood Peach wood directly over the vortex for smoke. To set up the grill: Get a chimney of Royal Oak briquettes going using a couple tumbleweed fire starters. Place the Vortex on the bottom fire grate in the weber and pour in the hot coals. Set the cooking grate in place and give it just a few minutes to get hot. The dial on the Weber will climb rapidly to around 550 degrees.
Arrange the wings on the outer edge of the cooking grate away from the vortex. The heat will roll down the top and cook the wings. Start out with the exhaust vent in the 12 o’clock position and turn the lid 45 degrees every 15 minutes. This helps the heat flow evenly around all the wings. After 30 minutes flip the wings and continue cooking. While the wings are on the grill go ahead and make the Voodoo sauce.
The chili is rooted in Creole cooking, particularly gumbos. Czar explains, “The concept was, ‘what might chili be like during Louisiana’s Spanish and post-Spanish colonial period?’ – thus the chorizo.”
The base is a Creole gumbo starting with the ‘holy trinity’ (celery, onions, and peppers) and adding tomatoes, as well as okra for a thickener. Anaheim peppers are substituted for traditional bell peppers. “We both hate bell peppers. They saturate whatever they’re in,” notes Weaver. “Anaheims are a great balance between the bells and chiles.”
Blackening spices are used for the overall central taste – thus the name. Although blackening wasn’t invented until the late 20th century, Chef Paul Prudhomme used traditional Cajun spices when developing the process, and thus they would be authentic to old Louisiana recipes.