Spicy Voodoo Shrimp
Spicy Voodoo Shrimp is a bold Cajun seafood dish featuring tender shrimp simmered in a smoky, zesty, and slightly spicy sauce inspired by New Orleans flavors. Perfect served over rice, grits, or crusty bread.
Equipment
- large skillet
- saucepan or second skillet
- cutting board
- knife
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp olive oil, divided
- 2 tbsp 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 tsp Worcestershire sauce
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 cup chicken, seafood, or vegetable stock
- 1 tsp hot sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
- lemon wedges, for serving
Instructions
- Toss shrimp with Cajun seasoning, smoked paprika, and cayenne pepper. Set aside to marinate briefly.
- Heat butter and 1 tablespoon olive oil in a large skillet over medium heat. Add onion, bell pepper, and celery; sauté for 5–7 minutes until softened. Stir in garlic and cook 30 seconds.
- Add tomato paste and cook for 1–2 minutes. Stir in smoked paprika, cayenne, thyme, and oregano. Pour in stock and Worcestershire sauce, scraping up browned bits. Simmer 5–7 minutes.
- Heat remaining olive oil in a separate skillet over medium-high heat. Sear shrimp for 2–3 minutes per side until pink and cooked through.
- Add shrimp to the sauce along with hot sauce, salt, and black pepper. Simmer together for 1–2 minutes.
- Serve over rice, grits, or crusty bread. Garnish with fresh parsley and lemon wedges.
Notes
Adjust cayenne and hot sauce to control heat. Avoid overcooking shrimp to keep them juicy. Simmer the sauce well to concentrate flavor before combining.