Recipe: Hurricane Shrimp and Hurricane Voodoo Shrimp for Nicky

Hi Nicky:-) Here are two recipes that I found on the internet. I have not tried either one. You didn't describe the recipe and these are both quite different. Additionally I am posting a recipe for Shrimp Creole that I have made many times in case that is what you are looking for.

"A TANGO Favorite for many years, Hurricane Shrimp makes a unique appetizer with its savory cayenne pepper honey sauce."

Hurricane Shrimp

4 oz minced garlic
3 oz Worcestershire sauce
2 1/2 lbs honey
1 tsp cayenne pepper
1 tsp thyme, dry leaf
1 tbsp salt
6 each bay leaves
1 tsp oregano, dry leaf
1 tbsp cracked black pepper
1 qt shrimp stock (shrimp/seafood bouillon cubes and water)
8 oz roux - cooled
20 jumbo shrimp, peeled and deveined

Melt 4 oz butter over medium heat in a small sauce pan. Using a wire whisk, add 4 oz flour to the butter to make roux. Stir constantly until incorporated. The roux should have a thick, play-dough like consistency (continue adding flour until this consistency is achieved if necessary.) Remove from heat and cool in a refrigerator.

Place a large sauce pan over medium heat for 10 seconds; add the garlic and stir for 1 minute, allowing the garlic to brown slightly.

Deglaze the garlic with the Worcestershire Sauce and stir to fully incorporate.

Add the honey, cayenne pepper, salt, bay leaves, oregano and pepper. Stir to fully incorporate all ingredients and simmer for 2 minutes.

Add the shrimp stock (if not available, add water). Turn the heat to high and bring to a boil (be careful, it will boil over easily, and is very hot with the sugar in the honey.) DO NOT COVER THE SAUCE.

Once boiling, reduce the heat to simmer, and simmer for 15-20 minutes, stirring frequently.

Using a wire whisk, add the roux to the mixture, 1-2 ounces at a time. Continue adding roux until the consistency of the sauce coats the back of a spoon.

Remove the sauce from heat and cool. Hold for service.

NOTE: It is recommended to make the sauce ahead of time. The sauce will hold for up to 3 days. The preparation on the shrimp is then very quick and easy.

Method: Service
Place a large saut pan over medium-high heat. Add 3 oz-v of vegetable oil to the pan, and allow the oil to heat for 20 seconds.

Add the shrimp to the oil, and saut for 3-5 minutes, flipping the shrimp half-way through cooking. They should be a bright pink color when cooked. DO NOT OVERCOOK THE SHRIMP.

Add 2 cups of the sauce to the shrimp, and stir the entire mixture to completely coat the shrimp and heat the sauce. Cook for 2-3 minutes, until the sauce simmers. Remove from heat and serve as desired. Goes great over white rice with French bread for dipping or as a passed, hot appetizer with toothpicks.

HURRICANE VOODOO SHRIMP

1 lb large shrimp, peeled and
1/2 cup flour
2 Tbsp Creole seasoning
olive oil as needed
1/2 cup chopped celery
2 oz voodoo sauce (hot pepper sauce)
2 oz dark rum
2 oz passion fruit juice
2 cups steamed rice
2 tsp chopped parsley

Dredge shrimp in flour, then toss with Creole seasoning.

Heat olive oil in a saut 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.

Servings: 4-6
Source: Nola Cafe, Philadelphia, PA