Niceville, Florida 32578
Phone: (850) 678-2604
E-mail: cajunchef@frenchqtrgrill.com
Printable Voodoo Shrimp recipe.
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. 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. 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.
Serving size: One
1 - 2 tablespoons olive oil
1 - 2 tablespoons minced garlic
2 - 3 large handfuls of washed and trimmed spinach
Salt and pepper to taste
Add the olive oil to a sauté pan or wok. Turn on high and heat the oil for 30-45 seconds to get hot (slightly longer if you're using an electric burner). Add the minced garlic to the pan and sauté for 5-10 seconds. Add the spinach to the oil and garlic mixture, turning the spinach over with your tongs. You must constantly turn the spinach to keep the mixture from burning. After a minute or two, lightly sprinkle salt and pepper to taste into the spinach as you turn it. This dish should not take more then 3-4 minutes to cook.
Serving size: One
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