October 16, 2019 1:28 pmPublished by Bacon TodayComments Off on VooDoo Blackened Louisiana Shrimp
Just a little bit of VooDoo goes a long way. Case in point is this delicious recipe for VooDoo Blackened Louisiana Shrimp. Of course we are referring to Bacon Freak’s VooDoo Louisiana Blackened bacon we use to create VooDoo Shrimp, not the pop-culture version of the Afro-Caribbean religion Voudon which originated in Haiti. How little VooDoo is little, you ask?
A mere two slices of VooDoo bacon infuse some seriously Cajun flavors into this recipe. The rendered fat from the bacon is used to cook the shrimp, quickly, then when the shrimp is removed it adds the same flavors to the super yummy gravy you can make to serve with the VooDoo Shrimp.
Use a small-ish shrimp (41-50 count) which cooks up quickly and thoroughly; frozen peeled and deveined shrimp make this recipe an absolute breeze to prepare. And what is to be done with the two strips of VooDoo bacon? Since cooking is such hungry work, you might reward yourself with some of the bacon you started this recipe with. And if you have a dog, you also have plausible deniability.
Prepare the shrimp rub and coat the raw peeled shrimp in the rub then allow to sit for 30 minutes before cooking.
Cook the 4 slices of VooDoo bacon and remove from the pan to drain on a paper towel. When the rendered fat is somewhat cooled, remove some fat in the pan, leaving about 2 TBS, that you will use to cook the first batch of shrimp. Reserve the rendered fat that you removed as you will need to cook/blacken the shrimp in batches so that the shrimp, while cooking, are in single layer in the pan.
Once your rubbed shrimp has sat for 30 minutes, re-heat the fat and once hot place rubbed shrimp into the hot fat in a single layer. After about 2 minutes (depending on the size of the shrimp) turn each shrimp and cook the other side for about 2 minutes. As mentioned above, cook the shrimp in batches and once all shrimp is cooked remove them from the pan and keep them warm in a low temp oven.
With pan still hot add the 4 cloves of minced garlic and brown slightly, then begin pouring in the chicken stock and removing any browned bits on the bottom of the pan. Continue to heat and simmer for about 10 minutes, then add the corn starch slurry (always mix cornstarch with water, 1:1, before adding) and stir until desired thickness is achieved, about another 5 minutes.