Who'do Voodoo?
Joseph Littleshoes
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Just a bit of silliness:) i got a good deal on some nice big shrimp the
other day and last night was searching for something different to do
with them and ran across this recipe, of which there are several
versions, Voodoo Shrimp
Voodoo Shrimp
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10-12 medium (21/25 per lb.) peeled and de-veined shrimp
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon blackening seasoning
1 cup sweet chili sauce
1 tablespoon unsalted butter
Add olive oil to a sauté pan (i used canola). Turn on medium to high
heat and allow oil to heat for 20-30 seconds. Add the shrimp into the
sauté pan. Lightly sprinkle the garlic powder and blackening seasoning
over the shrimp. Cook the shrimp briefly on one side (approximately
half-way) then flip them over and add the sweet chili sauce (inexpensive
& widely available at Asian markets). Bring the shrimp and sweet chili
sauce mixture to a boil and turn off the heat. Add the unsalted butter
(preferably unsalted butter, as the garlic powder and blackening
seasoning provide plenty of salt) and serve. This dish is excellent
served with rice.
Note: if the chili sauce is too thick just add a bit of chicken stock or
water and simmer a bit. Also, there are some versions of "chili sauce"
such as the Heinz 57 version that are little more than spicy ketchup, i
recommend an Asian version, "Pat Chun" garlic chili sauce is, IMO, very
good for a commercially available product as well as what is commonly
called "Banana Sauce" (i know, but trust me on this one:)
Serving size: One
With a pot of rice the above was easily enough for the 2 of us, and made
a very pretty presentation with the rice heaped up in the middle of a
platter and the shrimp and sauce poured around the edge of the rice,
easy to serve and get both rice and shrimp in a single serving with a
large serving spoon or ladle.
In some versions of the voodoo shrimp coconut is used to coat the shrimp
and as often as not fresh roasted chilies are used instead of a chili sauce.
Below is a local BBQ joints Blackening seasoning, when i make it up for
myself i cut way back on the salt, no more than 1/4 tsp. and i use
garlic "granules" rather than the "powder", and many versions of the
blackening mix use red or cayenne pepper instead of white pepper, i have
a particular liking for the "whole leaf sage" but powdered versions will
probly work well.
BLACKENED SEASONING MIX
1 tbsp. sweet paprika
2 1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne pepper
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano
Mix all ingredients. We use this to coat chicken breasts, steaks or fish
before grilling.
Here's a NOLA "House of Blues" version of the recipe, a lot more complex
and i haven't tried it yet.
3 3/4 cups Blackened Voodoo Lager beer (see note)
2 1/2 bay leaves
5 tablespoons Worcestershire sauce
1/4 teaspoon each finely ground black pepper and cayenne pepper
1/2 tablespoon each dried basil and dried oregano
1/4 tablespoon each shrimp base and chicken base (see note)
1/4 cup granulated white sugar
16 ounces heavy cream
6 medium to large peeled, deveined shrimp, with tail left on
1 ounce butter
2 tablespoons chopped tomatoes
Corn bread (see note)
Cut chives
Rosemary sprig for garnish
In a large sauce pot, combine beer, bay leaves, Worcestershire sauce,
black pepper, cayenne pepper, basil, oregano, shrimp and chicken bases,
sugar and cream. Let the mixture simmer until the mixture coats the back
of spoon.
Season shrimp to taste and saute? in oil. Ladle 4 ounces of the simmered
sauce into the pan. When the mixture begins to thicken, add 1 ounce of
butter to the pan. Add tomatoes.
To serve, cut a wedge of corn bread in half. Toast halves if desired.
Place bottom half in a shallow serving bowl and top with shrimp and some
of the sauce. Add chives. Place remaining wedge of corn bread on top and
garnish with rosemary.
Recipe note: Blackened Voodoo Lager beer is sold at large, full-service
liquor stores and some larger supermarkets. Shrimp base is a paste-like
flavoring agent sold in specialty stores and larger supermarkets. At the
House of Blues, this shrimp is served with their signature rosemary corn
bread.
--
JL
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