Chris' Recipes

Bon Appetite!

Voodoo Shrimp

Written By: Chris - Dec• 17•14

We were having our daughter Michelle over for dinner and it’s rare that she ever gets to join Bill and I alone.  She enjoys shrimp and she’s really been into Jalapeno’s lately, so I thought of this dish that I had seen earlier last summer while watching Bobby Flay being “taken down”, which is rare!

Oceanport was a little gem of the Keyport waterfront, thats 22 of their 25 businesses were damaged in Superstorm Sandy in late 2012.  The borough’s waterfront was covered in about 14 feet of storm surge from the Hurricane.  Months later, residents gathered to watch celebrity Chef Bobby Flay take on Keyport Chef Andrew Araneo, of Drew’s Bayshore Bistro, in a “throwdown”-style cook-off to raise awareness for the “Stronger than the Storm” campaign.  Flay took on Araneo’s signature dish, Voodoo Shrimp, which is shrimp in a spicy Worcestershire cream sauce served over jalapeno corn bread. (Jalapeno cornbreadBut according to two of the three judges, he was unable to match Araneo’s voodoo prowess.

I had to do some searching to see what goes into this NJ cuisine because it’s different than the typical Midwestern dish and it had been quite some time since I had observed the chef’s at work!  I have to give credit to a blog I found (Home Sweet Jones) that had really simple instructions and reminded me much of Chef Drew’s preparations.  I also based this dish off of ingredients that I had on hand and it was quite delicious!  The only thing I would do different is perhaps use a darker beer and back off a bit on the cayenne, because it was spicy!

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Ingredients:

15 (roughly a pound) or more of Extra Large Shrimp, shelled and deveined, shells reserved
2 teaspoons Sweet Paprika
2 teaspoons Granulated Garlic
2 teaspoons Salt & Pepper
1 teaspoon Onion Powder
1 Tablespoon Oregano, dried
1 Tablespoon Thyme, dried
2 teaspoons Cayenne Pepper

1/2 Onion, chopped
2 Tablespoons Extra Virgin Olive Oil
2 Garlic Cloves, pressed
3 -4  Bay leaves
1 Lemon, zest, peeled and sectioned
1 Cup Water
12 oz Lager or other dark beer
1/4 Cup Worcestershire Sauce
3/4 Cup Half and Half
1/2 Cup Heavy Cream
2 Tablespoons Brown Sugar
1 10-ounce can Petite Diced Tomatoes, with Chili’s optional.  Well drained (about 3/4 Cup)
1 Tablespoon Butter
2-4 Tablespoons Basil, fresh chopped
2-4 Tablespoons Flat Leaf Parsley, fresh chopped
Salt and Pepper, to taste

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Peel and clean the shrimp, but reserve the shells.  (leaving the tail on for looks is optional)

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In a small bowl, combine the dry spices.  Reserve half of the mixture and combine the other half of the spice mix with the peeled shrimp and mix well. Set aside.

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Heat olive oil in a large pot over high heat. Add the onions and garlic and saute about a minute or so, until fragrant.

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Add the shrimp shells, remaining spice mix, bay leaves, lemon, water, Worcestershire sauce, and beer.

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Bring to a boil and reduce heat to medium. Simmer for 30 minutes to reduce.

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Strain the liquid into a measuring cup.

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There should be about one and a half to two cups of liquid.

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Discard solids and return the strained liquid to the large pot over medium heat.

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Add half and half, cream and brown sugar. Bring to a boil and reduce to about one and a half cups, about 10-15 minutes.

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Add the drained tomatoes.

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Add the shrimp and return to a simmer until shrimp are pink and just cooked through, about four to five minutes.

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Stir in the butter, basil, parlsey, and adjust seasoning to taste.

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Serve shrimp and sauce spooned into a deep dish with a side of toasted jalapeno corn bread.

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We enjoyed our dinner paired with another of Michelle’s favorites, a Burrata, caprese salad  and a beautiful 2010 Chardonnay from Cosentino Winery.

The shrimp and sauce could also be served over grits, polenta, mashed potatoes, or rice.

Enjoy!
Cheers!
~Chris

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  1. […] was perfect with the spicy Voodoo Shrimp […]

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