> GRATIS DICTUM
> ------------------------
>
> Just a bit of silliness:) i got a good deal on some nice big shrimp the
> other day and last night was searching for something different to do
> with them and ran across this recipe, of which there are several
> versions, Voodoo Shrimp
>
> Voodoo Shrimp
> ----------------------
> 10-12 medium (21/25 per lb.) peeled and de-veined shrimp
> 1 tablespoon olive oil
> 1 teaspoon garlic powder
> 1 teaspoon blackening seasoning
> 1 cup sweet chili sauce
> 1 tablespoon unsalted butter
>
> Add olive oil to a sauté pan (i used canola). Turn on medium to high
> heat and allow oil to heat for 20-30 seconds. Add the shrimp into the
> sauté pan. Lightly sprinkle the garlic powder and blackening seasoning
> over the shrimp. Cook the shrimp briefly on one side (approximately
> half-way) then flip them over and add the sweet chili sauce (inexpensive
> & widely available at Asian markets). Bring the shrimp and sweet chili
> sauce mixture to a boil and turn off the heat. Add the unsalted butter
> (preferably unsalted butter, as the garlic powder and blackening
> seasoning provide plenty of salt) and serve. This dish is excellent
> served with rice.
>
> Note: if the chili sauce is too thick just add a bit of chicken stock or
> water and simmer a bit. Also, there are some versions of "chili sauce"
> such as the Heinz 57 version that are little more than spicy ketchup, i
> recommend an Asian version, "Pat Chun" garlic chili sauce is, IMO, very
> good for a commercially available product as well as what is commonly
> called "Banana Sauce" (i know, but trust me on this one:)
>
> Serving size: One
>
> With a pot of rice the above was easily enough for the 2 of us, and made
> a very pretty presentation with the rice heaped up in the middle of a
> platter and the shrimp and sauce poured around the edge of the rice,
> easy to serve and get both rice and shrimp in a single serving with a
> large serving spoon or ladle.
>
> In some versions of the voodoo shrimp coconut is used to coat the shrimp
> and as often as not fresh roasted chilies are used instead of a chili
> sauce.
>
> Below is a local BBQ joints Blackening seasoning, when i make it up for
> myself i cut way back on the salt, no more than 1/4 tsp. and i use
> garlic "granules" rather than the "powder", and many versions of the
> blackening mix use red or cayenne pepper instead of white pepper, i have
> a particular liking for the "whole leaf sage" but powdered versions will
> probly work well.
>
> BLACKENED SEASONING MIX
>
> 1 tbsp. sweet paprika
> 2 1/2 tsp. salt
> 1 tsp. onion powder
> 1 tsp. garlic powder
> 1 tsp. cayenne pepper
> 3/4 tsp. white pepper
> 3/4 tsp. black pepper
> 1/2 tsp. dried thyme
> 1/2 tsp. dried oregano
>
> Mix all ingredients. We use this to coat chicken breasts, steaks or fish
> before grilling.
>
>
> Here's a NOLA "House of Blues" version of the recipe, a lot more complex
> and i haven't tried it yet.
>
> 3 3/4 cups Blackened Voodoo Lager beer (see note)
> 2 1/2 bay leaves
> 5 tablespoons Worcestershire sauce
> 1/4 teaspoon each finely ground black pepper and cayenne pepper
> 1/2 tablespoon each dried basil and dried oregano
> 1/4 tablespoon each shrimp base and chicken base (see note)
> 1/4 cup granulated white sugar
> 16 ounces heavy cream
> 6 medium to large peeled, deveined shrimp, with tail left on
> 1 ounce butter
> 2 tablespoons chopped tomatoes
> Corn bread (see note)
> Cut chives
> Rosemary sprig for garnish
>
> In a large sauce pot, 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 saute? 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.
>
> Recipe note: Blackened Voodoo Lager beer is sold at large, full-service
> liquor stores and some larger supermarkets. Shrimp base is a paste-like
> flavoring agent sold in specialty stores and larger supermarkets. At the
> House of Blues, this shrimp is served with their signature rosemary corn
> bread.
> --
> JL