Voodoo Empress Recipes

BBQ VOODOO

Steps:

• Add the honey, molasses, garlic, chipotles, chiles, pepper and salt in large stockpot. Place the cumin, coriander and bay leaves on a piece of cheesecloth, then tie into a pouch with kitchen twine. Add to the stockpot and cook over medium heat 30 minutes, stirring gently often. Mixture will be thick and fragrant.
• Add the canned tomatoes. Cook 20 minutes and break up tomatoes. Remove spice bag.
• Add the onions, watermelon and peaches. Cook 45 minutes on medium. Cool 30 minutes. Remove large pieces of fruit, chiles, garlic, and onion and puree them in a process till smooth. Combine the puree with the remaining mixture and pass through strainer in batches. Mixture should be smooth. Return to pot.
• Add the vinegar, water and BBQ sauce. Reduce heat to low, cook minimum 4 hours.
• Add brown sugar to your taste.
• Let sauce come to room temperature. Marinate meat in enough sauce to cover in 1 gallon bag for 24 hrs. Smoke using favorite method. Shred meat, adding enough sauce to shredded meat to coat (don't add the marinating sauce to the shredded meat unless you've boiled the sauce first).
• The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
• Serve with additional sauce on side.

VOODOO SHRIMP CREOLE

Steps:

• In a small bowl, combine paprika, Kosher salt, garlic powder, white pepper, onion powder, cayenne pepper, oregano, thyme and basil. Set aside.
• Heat butter over medium heat in a large skillet.
• Add white onion and garlic. Saute for 2-3 minutes, or until it starts to resemble and paste or mush.
• Add dry spice mixture, blending together until fragrant, about 2 minutes.
• Deglaze pan with dark beer, scraping the browned bits from the bottom of the pan. Bring to a low simmer.
• Add broth, hot sauce, Worcestershire sauce, lemon juice, brown sugar, bay leaves and tomatoes. Simmer on medium-low heat for 10 minutes, or until sauce has reduced by half.
• Remove bay leaves.
• Add raw shrimp, cooking until they curl and turn pink, approximately 4 minutes.
• Stir in heavy cream over low heat until fully incorporated.
• Dive into 4 servings, each with 1 cup cooked rice. Garnish with celery leaves.
• If you've tried this recipe, come back and let is know how it was!