looking for a recipe for Coconut Crusted Voodoo Shrimp by Chef James Jondreau?

Answer 1

HURRICANE VOODOO SHRIMP
4 - 6 Servings

Ingredients:
1 lb large shrimp, peeled and
1/2 C flour
2 T Creole seasoning
olive oil as needed
1/2 C chopped celery
2 oz voodoo sauce (hot pepper sauce)
2 oz dark rum
2 oz passion fruit juice
2 C steamed rice
2 t chopped parsley

Method:
Dredge shrimp in flour, then toss with Creole seasoning.
Heat olive oil in a sauté pan.
Add shrimp and celery and sear shrimp for approximately 30 seconds on each side.
Splash shrimp with voodoo sauce, dark rum and passion fruit juice.
Turn off heat and cover for 2 minutes to let voodoo sauce mixture steam the shrimp until all is tender.

To Finish:
Serve shrimp over warm rice and finish with parsley.



Coconut-Crusted Shrimp
Created by Rori Trovato
From the July, 2005 issue of O, The Oprah Magazine
Serves 4


Printer-Friendly Version Review This Recipe

Mango salsa and fresh cilantro brighten the dense flavor of crunchy, coconut-crusted shrimp.


INGREDIENTS
Sauce:
1 cup finely chopped mango
2 Tbsp. Asian fish sauce (nam pla)
1 Tbsp. fresh lime juice
2 Tbsp. brown sugar
1 tsp. chopped jalapeño
1 Tbsp. finely chopped red onion
1 tsp. minced garlic
1/4 cup chopped fresh cilantro, plus additional for garnish

Shrimp:
1 pound large shrimp, peeled and deveined
1 tsp. kosher salt, plus additional
2 cups unsweetened coconut flakes
2 Tbsp. all-purpose flour
2 large egg whites, lightly whisked
Vegetable oil, for frying

To make sauce: In a medium bowl, combine mango, fish sauce, lime juice, brown sugar, jalapeño, onion, garlic and cilantro. Stir until sugar is dissolved; set aside.

To prepare shrimp: Rinse and pat dry; sprinkle with salt. In a small bowl, mix together coconut and flour; spread onto a large plate. Dip each shrimp into egg whites, then roll in the flour mixture to coat thoroughly.

In a 9-inch frying pan over high heat, add about 1 inch oil. When oil is sizzling, carefully add 2 or 3 shrimp at a time and cook until coconut is golden brown, 1 1/2 to 2 minutes per side. Remove shrimp with a slotted spoon and transfer to a plate lined with a paper towel. Sprinkle shrimp with additional salt while still hot. Serve warm with mango sauce; garnish with cilantro.


SOUTHERN COMFORT
VOODOO SHRIMP VERSION #2


Ingredients:
6 jumbo Louisiana shrimp, peeled and deveined
1 c. Chinese Sweet Chili Sauce (Lucky Boy)
2 oz. Southern Comfort
2 sprigs of Cilantro (chopped)
1 Lime (juiced)
1 Tb. Tabasco
3 oz. Honey
1 oz. Sesame oil

Chef: Chef Duke LoCicero

Serves: 6
Prepare shrimp using version #1 or version #2 and serve with dipping sauce (see Southern Comfort Voodoo Shrimp Version #1). Version #2 Blackened Lightly toss shrimp in oil and then sprinkle generously with Blackening Seasoning. Cook or saute shrimp in hot oil until pink. Do not overcook.


SOUTHERN COMFORT
VOODOO SHRIMP VERSION #1


Ingredients:
6 jumbo Louisiana shrimp, peeled and deveined
1 c. Honey
2 sticks butter, melted
1 Tb. Worcestershire Sauce
2 oz. Southern Comfort
1 Lime (juiced)
3 oz. Balsamic Vinegar

Chef: Chef Duke LoCicero

Serves: 6
Prepare shrimp using version #1 or version #2 and serve with dipping sauce (see Southern Comfort Voodoo Shrimp Version #2). Version #1 Marinade Mix all the ingredients together and place shrimp in marinade for one hour. Remove shrimp saute until done or lightly browned on each side. Remove from the pan and serve with the Southern Comfort dipping sauce.