Voodoo Shrimp

Ingredients  

1 lb shrimp peeled and deveined

1 tomato diced

1/2 small onion

3 garlic cloves minced

1 red chili pepper diced seeds removed

1 lemon squeezed

3 1/2 tbsp voodoo seasoning 2 1/2 tbsp for the shrimp and 1 tbsp for the sauce

1 tbsp sriracha

1/4 cup fish broth

5 tbsp worcestershire sauce

1 tbsp tomato paste

3 cups dark lager beer

2 1/2 cups heavy cream

1 tbsp butter

2 bay leaves

oil for cooking the shrimp

chives for garnishing

Instructions

Season peeled shrimp with 2½ tbsp voodoo seasoning and set aside.

Heat oil in a skillet and sauté onion, tomato, garlic, chili, and bay leaves until fragrant.

Add sriracha, tomato paste, Worcestershire sauce, fish broth, and remaining voodoo seasoning. Mix well.

Pour in beer and simmer for 5 minutes until slightly reduced.

Stir in heavy cream and butter. Simmer until sauce thickens.

Add shrimp and cook 3–4 minutes until pink and fully cooked.

Squeeze fresh lemon juice over the dish and stir in chopped chives.

Serve hot over rice or grits and garnish with extra chives if desired.