You’re about to be enchanted by a vexing blend of flavors straight from the bayou. Spicy, creamy, sweet, dark…and magical.  This sauce which combines the robust flavor of Abita Amber beer, cayenne pepper and several herbs and spices in a dark, creamy gravy. This is the most flavorful sauces for shrimp or chicken that I’ve ever tasted. The secret ingredient in this sauce isn’t just the amber beer, but the cream of shrimp concentrate deliciously replaces boiled shrimp shells or seafood paste.

• 12 jumbo shrimp, peeled & deveined (tails left on if preferred)

Vegans: replace with cherry tomatoes, red potatoes, and or zucchini. 

For Shrimp Marinade:

• 3 TBSN honey (Vegans: Use aguave nectar)

• 3 TBSN lime juice

• 2 TBSN balsamic vinegar

• 1 TBSN Tabasco sauce

For Herb Mixture:

• 1 TBSN dried Basil

• 1 TBSN dried Oregano

• 2 teaspoons Smoked Paprika

• 2 teaspoons Salt

• 2 teaspoons Chili Powder

• 2 teaspoons Black Pepper, freshly ground

• 1 teaspoons Onion Powder

• 1 teaspoons Cayenne Pepper

• 1 teaspoons dried Thyme

• 1 teaspoon Curry

For Voodoo Sauce:

• 1 stick butter (Vegans: replace with preferred vegan-friendly butter)

• 2 TBSN garlic, minced

• 1 medium yellow onion, finely chopped

• 2 TBSN Cream of Shrimp soup concentrate

• 12 oz (1 bottle) Abita Amber beer (Gluten Free: Replace with preferred Gluten Free Stout or Lager)

• 1/4 cup Worcestershire sauce

• 8 oz. heavy cream (Vegans: use almond milk)

• ½ cup dark brown sugar (or brown sugar alternative)

• 3 bay leaves

• One 14.5-ounce can of petite diced tomatoes, well drained

• 2 TBSN Extra Virgin Olive Oil

• 2 TBSN fresh Chives, diced

• Rosemary sprig for garnish

• (Optional) 1/4 cup of preferred All Purpose Flour and 1/2 cup cold water (to create thickening agent)

Small mixing bowl, plate with cover, medium mixing bowl, large pot, mixing spoon, measuring spoons, measuring cups, ladle, skillet, tongs

Prep: 2 hrs to marinate, 10 minutes

Cook: 50 minutes on stove top  Ready: 3 hrs 

Serves: 2

Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area and pull back your hair or wear a cap. You want to avoid contaminating your meal with harmful bacteria that could cause food illness.  

To make New Orleans Voodoo Shrimp

1. In a small bowl, combine honey, lime juice, Tabasco, and balsamic vinegar to produce the shrimp marinade.

2. Discard shells from shrimp. Leave tails on or remove them, if preferred. Add shrimp to marinade and set aside.

3. In a medium bowl, combine Smoked Paprika, salt, Chili Powder, black pepper, onion powder, cayenne pepper, thyme, curry, basil, oregano to produce herb mixture.

4. Coat each shrimp generously with the herb mixture.

5. Add to a plate, cover, and refrigerate for 2 hours.

6. Set aside the remaining herb mixture and shrimp marinade.

7. Melt a stick of butter in a large pot over medium heat.

8. Add the chopped onions and garlic.

9. Saute for about 1 minute until translucent.

10. Add Abita Amber beer, cream of shrimp soup, Worcestershire sauce, brown sugar, remaining spice and vinegar mixtures, and bay leaves to pot.

11. Raise heat to high until rolling boil.

12. Lower heat to Low and simmer uncovered for 30 minutes to reduce. Whisk occasionally.Add heavy cream and drained diced tomatoes. Bring again to a boil to reduce.

13. Lower heat to low and simmer 15 minutes. Whisk occasionally.

14. In a skillet, add olive oil and place heat to med-high.

15. Using tongs, add shrimp and saute for about one minute on each side to and slightly sear the herbs on the shrimp.

16. Once both sides are seared, remove the shrimp from the skillet and add them to the pot with the voodoo mixture.

17. Simmer voodoo mixture for five more minutes to fully cook the shrimp on low heat.

18. Discard the bay leaves.

19. If sauce needs thickening, create a roux (thickening agent) by mixing the flour and cold water separately into a cup and stir it thoroughly to remove lumps. Once smooth, Slowly stir roux into the voodoo sauce to thicken. Let simmer 10 minutes. The sauce should have the texture of a chunky tomato sauce. 

20. Ladle generous portions of the voodoo sauce over the shrimp on a plate over rice, grits, polenta, pasta, or fresh cornbread.

21. Sprinkle with diced fresh Chives and add Rosemary sprig for garnish, serve immediately. 

22. Store the rest of the voodoo sauce in an airtight Mason jar, refrigerated up to 10 days. 

1 serving: 315 calories, 9 g fat (4 g saturated fat), 330 mg cholesterol, 1300 mg sodium, 15 g carbohydrate (6 g sugars, 2 g fiber), 40 g protein. 

Shrimp contains zero carbs, and is also very low in calories (approximately 1 calorie/1 gram of shrimp).  As an organic life form, shrimp is packed with protein and is composed primarily of water, but there is also a small amount of fat as well. However, the most beneficial aspect of shrimp is the treasure trove of vitamins and nutrients that it contains. You can fill out your daily mineral intake of iron, calcium, sodium, phosphorus, zinc, magnesium, and potassium, along with vitamin A, vitamin E, and B6, and even vitamin B12! Shrimp also contains iodine, thiamin, riboflavin, and niacin.

White wines, but not in this case. Because of the sauce's spicy richness, you’ll want to choose a wine with body and texture. Chenin Blanc from the Loire Valley in France is a good option because it has a sweet, honeyed. stone-fruit flavor. 

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Voodoo Chicken and Rice

Replace shrimp with boneless skinless chicken theighs. Sear chicken for four minutes on each side until fully cooked- do not boil in sauce. Replace cream of shrimp soup with cream of chicken soup.  Serve over Cajun rice and black beans. 

Voodoo Pasta

Follow recipe- with or without protein. Toss a pound of cooked fettuccine noodles into the pot with voodoo sauce. Replace chives with chopped parsley. 

Voodoo Veggies

Replace shrimp with 1/3 cup sliced cherry tomatoes and 1/3 cup sliced red potatoes or zucchini. Sprinkle with chopped green onion.

Voodoo Lobster Tails

Butterfly lobster tails and brush generously with prepared voodoo sauce. Cook lobster tails in oven at 375 degrees F on top rack for 15 minutes. Serve with lemon wedge and condiment bowl of prepared voodoo sauce for dipping. 

Check out our post for How to Butterfly Lobster Tails.