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House of Blues Voodoo Shrimp
Description Copycat recipes from one of my favorite gulf coast restaurants.
Ingredients
At a glance
Main Ingredient
Seafood
Rice and Grains
Course
Appetizers
Dinner
Snacks
Lunch
Entrees
Cooking Method
Camp Stove
RV Kitchens
Campfire Cooking
Grilling
Cuisine
American
  • 1/2 tablespoon each dried basil and dried oregano
  • Corn bread (see note)
  • 1/4 teaspoon each finely ground black pepper and cayenne pepper
  • 2 tablespoons chopped tomatoes
  • 5 tablespoons Worcestershire sauce
  • 1 ounce butter
  • 2 1/2 bay leaves
  • 6 medium to large peeled, deveined shrimp, with tail left on
  • 3 3/4 cups Blackened Voodoo Lager beer (see note)
  • Cut chives
  • 1/4 tablespoon each shrimp base and chicken base (see note)
  • Rosemary sprig for garnish
  • 1/4 cup granulated white sugar
  • 16 ounces heavy cream
Methods/steps
In a large saucepot, 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 sauté 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.
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