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Plate of spicy voodoo shrimp with vibrant sauce and herbs

Spicy Voodoo Shrimp with Creamy Grits

This recipe features succulent shrimp cooked in a rich and spicy Voodoo sauce, served atop a bed of creamy, cheesy grits. It's a comforting dish with a kick, perfect for a satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 550 kcal

Equipment

  • large skillet
  • non-stick pan
  • large pan
  • cast-iron skillet
  • medium saucepan

Ingredients
  

For the Shrimp:

  • 1 ½ lbs large shrimp, peeled and deveined, tails on or off
  • 2 tbsp olive oil, divided
  • 1 tbsp unsalted butter
  • ½ cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely diced
  • ½ cup chicken broth
  • ¼ cup tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tbsp hot sauce (like Tabasco or Frank's RedHot, adjust to your spice preference)
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper (or more for extra heat)
  • ¼ tsp dried oregano
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or cilantro, chopped for garnish
  • Lemon wedges for serving

For the creamy grits:

  • 1 cup quick-cooking grits
  • 4 cups water or milk
  • ½ tsp salt
  • ¼ cup unsalted butter
  • ½ cup shredded sharp cheddar cheese

Instructions
 

Voodoo Sauce

  • Pat the shrimp dry and season with salt and pepper.
  • Heat 1 tablespoon olive oil and butter in a large skillet; sauté onion until soft, then add garlic and bell pepper and cook for 2-3 minutes.
  • Stir in tomato paste, smoked paprika, cayenne, and oregano; cook for 1 minute.
  • Pour in chicken broth, Worcestershire sauce, and hot sauce; simmer on low for 5-7 minutes to thicken and meld flavors, then adjust seasoning.

Cooking the Shrimp & Grits

  • While sauce simmers, heat remaining 1 tablespoon olive oil in a separate pan; cook seasoned shrimp in a single layer for 1-2 minutes per side until pink.
  • Concurrently, bring water or milk and salt to a boil in a medium saucepan; whisk in grits, reduce heat to low, and cook for 5-7 minutes until thickened and creamy.
  • Stir butter and cheddar cheese into the cooked grits until melted and combined.
  • Add cooked shrimp to the Voodoo sauce and toss to coat, cooking for 1-2 minutes until heated through.

Serving

  • Serve the Spicy Voodoo Shrimp immediately over creamy grits and garnish with fresh chopped parsley or cilantro and lemon wedges.

Notes

For extra heat, increase the amount of cayenne pepper or hot sauce. Ensure shrimp are not overcooked as they can become tough quickly. Freshly grated cheddar cheese for the grits will provide a creamier texture and richer flavor than pre-shredded.