House of Blues Voodoo Shrimp
with Shrimp Reduction Sauce
- 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 saucepot, 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 sauté 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.
- 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.
Yield: 1 generous serving
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.
Nutrition information per serving without reduction sauce: Calories 292 Fat
24g Carbohydrate 2g Cholesterol 181 mg Sodium 590 mg Protein 16.4 g
Posted by FootsieBear at Recipe Goldmine May 28, 2001.
Source: Thought You'd Never Ask (Restaurant Recipes) - May 3, 2001 - Retired
food editor Dorothy Chapman obtained this recipe for a Casselberry reader