Black Marlin’s Voodoo Shrimp Recipe
There’s no single recipe for voodoo shrimp, and that may be part of its magic. The name is often associated with Louisiana-inspired shrimp dishes that draw on the bold, spicy flavors of Cajun and Creole cooking. One particularly famous version was served at Uglesich’s, the beloved family-run New Orleans restaurant that operated from 1924 to 2005 and built a devoted following for its inventive seafood. The spell changes from kitchen to kitchen. Some versions combine cayenne, hot sauce and Worcestershire with butter or cream; others bring beer, herbs or additional spices into the mix. Some arrive saucy over rice or grits. Black Marlin takes a different approach, wrapping jumbo shrimp in bacon, firing them on the grill and balancing the smoky spice with bright papaya vinaigrette. There may be no official formula, but big flavor seems to be the one requirement.
More Than Shrimp
Don’t let leftover voodoo spice go to waste. Its smoky, sweet and spicy blend works as a rub for grilled chicken, fish or pork or as a seasoning for roasted potatoes and vegetables. Sprinkle it over corn before it hits the grill, toss it with fries or add a pinch to rice or grits for an extra kick. Because a little voodoo can work its magic on just about anything.
Voodoo Shrimp
Ingredients
Voodoo Spice
- 1/8 cup black pepper
- 1/2 tablespoon cayenne pepper
- 1 tablespoon white pepper
- 1/4 cup granulated garlic
- 1/4 cup onion powder
- 1/4 cup yellow curry powder
- 1/4 cup dried thyme
- 1/8 cup kosher salt
- 1/2 cup brown sugar
- 1/4 cup coriander
- 1 cup paprika
Papaya Vinaigrette
- 15 ounces papaya puree
- 1/8 cup rice vinegar
- 1/4 cup diced green and red peppers
- 1 tablespoon jalapeño
- 1 tablespoon green onion
- 2 teaspoons grated ginger
- 1 teaspoon kosher salt
- 2 tablespoons chopped cilantro
Bacon-Wrapped Shrimp
- Shrimp peeled and deveined, tails on
- Bacon
- Voodoo spice
- Oil
- Papaya vinaigrette
Instructions
Voodoo Spice
- Combine all ingredients in a bowl and mix until thoroughly blended. Set aside.
Papaya Vinaigrette
- Combine all ingredients in a bowl and mix well. Set aside until ready to serve.
Bacon-Wrapped Shrimp
- Wrap each shrimp with one piece of bacon. Soak wooden skewers in water to help prevent burning, then skewer each bacon-wrapped shrimp through the tail and body.
- Combine the voodoo spice with enough oil to create a marinade. Pour over the shrimp, making sure each piece is evenly coated. Cover and refrigerate for 24 hours.
- Remove the shrimp from the marinade, allowing the excess to drip off. Grill for 4 to 5 minutes per side, depending on the size of the shrimp, until the bacon is crisp and the shrimp are cooked through.
- Remove from the grill, drizzle with papaya vinaigrette and serve.
