Voodoo Shrimp Recipes
NEW ORLEANS VOODOO SHRIMP
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
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.
VOODOO SHRIMP -- CHEF BARTON G
Courtesy of Behind the Bash on FoodNetwork. I have not made it yet, but they looked amazing so i wanted to post here for safe keeping! Sounds easy enough to replicate.
Provided by Allybee Z
Categories < 15 Mins
Time 15m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- In a large Dutch oven or heavy bottomed pot, heat the oil to 325 degrees F.
- Lay the eggroll wrapper strips on a cutting board. Top with 1-ounce each of crabmeat and seaweed salad. Place each shrimp on a wooden skewer and lay on the filled wrapper. Wrap the shrimp tightly in the egg roll skin, sealing the end with egg wash. Dredge each wrapped shrimp in flour, then in the egg wash again and finally in the mixture of shredded coconut, sesame seeds and bread crumbs. Deep-fry each skewer until they are golden brown and the shrimp are cooked through, 3 to 5 minutes. Serve with sweet and sour sauce and mango chutney for dipping.
Nutrition Facts : Calories 5573.4, Fat 596.5, SaturatedFat 51.3, Cholesterol 103.6, Sodium 472.1, Carbohydrate 57.2, Fiber 3.3, Sugar 13.8, Protein 17.4
COCONUT CRUSTED VOODOO SHRIMP
Steps:
- In a large Dutch oven or heavy bottomed pot, heat the oil to 325 degrees F.
- Lay the eggroll wrapper strips on a cutting board. Top with 1-ounce each of crabmeat and seaweed salad. Place each shrimp on a wooden skewer and lay on the filled wrapper. Wrap the shrimp tightly in the egg roll skin, sealing the end with egg wash. Dredge each wrapped shrimp in flour, then in the egg wash again and finally in the mixture of shredded coconut, sesame seeds and bread crumbs. Deep-fry each skewer until they are golden brown and the shrimp are cooked through, 3 to 5 minutes. Serve with sweet and sour sauce and mango chutney for dipping.
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