Voodoo Shrimp Creole Recipe (with Video)

Start Sautéing Vegetables
1. Begin by heating 1 tablespoon of unsalted butter over medium heat in a large skillet.
2. Toss in the finely chopped onions, chili peppers, and minced garlic.
3. Sauté until softened and fragrant; this should take about 2-3 minutes.
Add Spices
1. Now, add the Creole seasoning blend to the skillet.
2. Mix these spices well until their fragrance is released and the mixture becomes like a paste, which should take around 2 minutes.
Deglaze the Pan
1. Pour in about ¾ of the beer, using it to deglaze the pan.
2. Make sure to scrape off and incorporate those deliciously browned bits from the bottom of the skillet.
3. Bring this mixture to a gentle simmer and reduce it by half; this should take about 10-15 minutes.
Add Remaining Ingredients
1. Add the seafood stock, hot sauce, Worcestershire sauce, lemon juice, brown sugar for a touch of sweetness, and diced tomatoes.
2. Stir in the ingredients and let this simmer away on medium-low heat for approximately 10-15 minutes or until the sauce has reduced by half.
Add Shrimp
1. Now, add the shrimp and cook them until they naturally curl up and blush pink, which should take around 4 minutes.
Final Steps
1. Pour in the heavy cream and gently mix the sauce into the shrimp.
2. Turn the heat to low and simmer for 1-2 minutes.
3. Garnish with chopped parsley and serve with rice or make a remoulade sauce.
Pro Tip
1. You can also add pasta and cooked andouille sausage to this recipe as well.