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Spicy Cajun Shrimp with Rich Tomato Sauce Recipe

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5 from 144 reviews

Spicy Voodoo Shrimp is a flavorful Cajun-inspired dish featuring succulent shrimp marinated in bold spices and cooked in a rich, aromatic sauce made with sautéed vegetables, tomato paste, and a blend of herbs. Perfectly seared shrimp are simmered in this spicy sauce, resulting in a dish bursting with depth, heat, and Southern charm. Serve it over rice, grits, or crusty bread to soak up every bit of the delicious sauce.

Ingredients

For the Shrimp

  • 1 pound Large Shrimp (wild-caught recommended)
  • 2 tablespoons Cajun Seasoning
  • 1 teaspoon Cayenne Pepper (optional for milder taste)

For the Sauce

  • 2 tablespoons Olive Oil
  • 2 tablespoons Unsalted Butter
  • 1 medium Onion, chopped (yellow or white)
  • 1 medium Green Bell Pepper, diced
  • 1 stalk Celery, sliced
  • 3 cloves Garlic, minced
  • 2 tablespoons Tomato Paste
  • 2 tablespoons Worcestershire Sauce
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Oregano
  • 1 cup Chicken or Seafood Stock
  • Hot Sauce, to taste
  • Salt & Black Pepper, to taste
  • optional Fresh Parsley (for garnish)
  • optional Lemon Wedges (for serving)

Instructions

  1. Marinate the Shrimp: In a medium bowl, toss the large shrimp with Cajun seasoning, cayenne pepper, and smoked paprika until evenly coated. Let the shrimp marinate for 15 to 20 minutes to absorb the spices.
  2. Prepare the Aromatic Base: Heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion, diced green bell pepper, and sliced celery. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
  3. Add Garlic and Tomato Paste: Stir in the minced garlic and cook for an additional 30 seconds. Then add the tomato paste and cook for 1 to 2 minutes to deepen its flavor.
  4. Simmer the Sauce: Pour in the chicken or seafood stock, then add Worcestershire sauce, dried thyme, and dried oregano. Bring the mixture to a simmer and cook for 5 to 7 minutes until the sauce thickens slightly.
  5. Cook the Shrimp: In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the marinated shrimp in a single layer and sear them for 2 to 3 minutes per side until they turn pink and opaque.
  6. Combine Shrimp and Sauce: Transfer the cooked shrimp into the simmering sauce. Allow them to cook together for 1 to 2 minutes so the shrimp absorb the flavors. Adjust seasoning with hot sauce, salt, and black pepper to taste.
  7. Serve: Spoon the spicy voodoo shrimp and sauce over rice, grits, or crusty bread. Garnish with fresh parsley and serve with lemon wedges for an added citrusy brightness.

Notes

  • For a dairy-free version, substitute butter with additional olive or avocado oil.
  • Omit cayenne pepper or reduce Cajun seasoning for less heat.
  • Use gluten-free Worcestershire sauce if needed.
  • Vegetarian version is possible by substituting shrimp with firm tofu and using vegetable stock.
  • Serve immediately for best texture; leftovers can be refrigerated for up to 2 days.
  • Adjust hot sauce amount according to spice tolerance.

Find it online: https://oliviabakes.com/spicy-cajun-shrimp-with-rich-tomato-sauce-recipe/