Voodoo Shrimp Recipe
Caribbean spiced, beer poached shrimp, voodoo salsa, cucumber, couscous tabbouleh, & saffron ailoi
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Ingredients
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Voodoo Shrimp
Voodoo Salsa
Cucumber Couscous Tabbouleh
Saffron Aioli
Method
Voodoo Shrimp
- 1
Prepare Beer Broth
In a medium saucepan, bring the beer to a gentle simmer over medium heat.
- 2
Add Seasoning
Add the voodoo seasoning blend and olive oil to the beer, stirring to combine.
- 3
Cook Shrimp
Carefully add the shrimp to the saucepan and cook for 3-5 minutes, until they turn pink and opaque.
- 4
Set Aside
Remove shrimp from heat and set aside, keeping them warm.
Voodoo Salsa
Cucumber Couscous Tabbouleh
- 8
Cook Couscous
Prepare couscous according to package instructions, typically by boiling water and letting couscous sit covered off the heat for 5 minutes.
- 9
Combine Ingredients
Fluff couscous with a fork and mix in the diced cucumber, cherry tomatoes, parsley, lemon juice, olive oil, and salt.
- 10
Chill
Chill the tabbouleh in the refrigerator for at least 10 minutes before serving.
Saffron Aioli
- 11
Make Aioli
In a small bowl, mix together the mayonnaise, minced garlic, saffron threads, lemon juice, and salt until smooth.
- 12
Let Sit
Let the aioli sit for at least 10 minutes to allow the flavors to develop.