New Orleans Voodoo Shrimp Food

NEW ORLEANS VOODOO SHRIMP

New Orleans Voodoo Shrimp image

Recipe by Chef Duke LoCicero, Cafe Giovanni 117 Rue Decatur, New Orleans, LA 70130 Located in the heart of historic French Quarter in New Orleans, Cafe Giovanni offers "New World Italian Cuisine." Orchestrated by the executive chef and the owner of the restaurant, Duke LoCicero, Cafe Giovanni's menu is cooked with fresh ingredients with American, French, Italian and New Orleans' distinctive Creole styles. Prep time is standing time. Serve 4 as an appetizer, or two as an entree. Posted for ZWT5.

Provided by TxGriffLover

Categories Cajun

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

12 jumbo shrimp, peeled & deveined, tails left on
1 cup honey
1 cup butter, melted (2 sticks)
1 tablespoon Worcestershire sauce
1 lime (juiced)
3 ounces balsamic vinegar
1 cup chinese sweet chili sauce (Lucky Boy brand preferred)
2 ounces southern comfort liqueur
2 sprigs cilantro, chopped
1 lime (juiced)
1 tablespoon Tabasco sauce
3 ounces honey
1 ounce sesame oil

Steps:

Mix marinade ingredients, place shrimp in marinade and let stand 1 hour.
Meanwhile, mix VooDoo sauce ingredients.
Grill or saute shrimp until done and serve with VooDoo Sauce.

NEW ORLEANS-STYLE BARBECUED SHRIMP

New Orleans-Style Barbecued Shrimp image

Provided by Giada De Laurentiis

Categories main-dish

Time 35m

Yield 2 to 4 Servings

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil
1 large shallot, minced
3 cloves garlic, peeled and chopped
1/2 large lemon, sliced crosswise into five 1/4-inch-thick rounds
1 pound shell-on, deveined large shrimp
1 teaspoon sweet paprika
1/4 teaspoon ground dried thyme (see Cook's Note)
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
3 tablespoons Worcestershire sauce
4 tablespoons unsalted butter, at room temperature and cut into small cubes
Crusty bread, for dipping

Steps:

Heat a large skillet over medium-high heat. Add the olive oil, shallot and garlic. Cook, stirring often with a wooden spoon, until the shallots are soft and fragrant, about 2 minutes. Add the lemon slices and cook until they begin to brown, about 1 minute longer, then stir in the shrimp, paprika, thyme, black pepper and salt. Add the Worcestershire sauce and 3 tablespoons water and bring the liquid to a simmer.
Cook, stirring often, until the shrimp are beginning to turn pink, about 2 minutes. Add the butter cubes and swirl the pan to combine. Allow the sauce to simmer until the shrimp are pink and just opaque all the way through, another 3 to 4 minutes. Serve with lots of napkins and some crusty bread for sopping up the sauce.

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