Spicy Voodoo Shrimp
A quick and vibrant dish bursting with flavor, perfect for busy weeknights or impressing guests.
Ingredients
Main Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (or to taste)
- 1 cup bell peppers, diced (red and green) For visual appeal
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Rinse the shrimp under cold water. Pat dry and set aside.
Cooking
- Heat the olive oil in a large skillet over medium heat.
- Add the onions and garlic, and sauté for about 3-4 minutes until fragrant and translucent.
- Sprinkle in the smoked paprika and cayenne pepper, stirring to coat the onion and garlic mix.
- Add diced bell peppers and let them cook for about 2-3 minutes until starting to soften.
- Add the shrimp to the skillet, followed by the diced tomatoes (juice and all) and Worcestershire sauce. Stir to combine.
- Let it all simmer for about 5-7 minutes, or until the shrimp turns pink and opaque. Season with salt and black pepper.
- Sprinkle chopped parsley on top before serving.
Serving
- Serve over rice, pasta, or enjoy straight from the skillet.
Notes
Don't overcook the shrimp to avoid rubberiness. Serve cayenne on the side for picky eaters. Leftovers can be stored in the fridge for up to 3 days.