Page 35 - South Mississippi Living - July, 2020

CHAD HENSON –
General Manager, Half Shell Oyster House Biloxi Voodoo Shrimp
“The Voodoo Shrimp is an incredible blend of sweet
and spicy Cajun flavors. This dish makes for an ideal representation of Southern cuisine infused with a New Orleans flavor.” – Chad Henson
Seafood Batter Instructions (makes 1/2 gallon): 6 cups milk
2 tbsp yellow mustard
1 tbsp creole mustard
2 tbsp old bay
1 tbsp baking powder 1.25 lb white flour
Seafood Flour Instructions (makes 1/2 gallon): 2 lb corn flour
1/4 cup creole seasoning
Voodoo Shrimp Cooking Instructions:
1. Heat your cooking oil to 350 degrees.
2. Batter the shrimp in your seafood batter.
3. Put them into seafood flour and fry for 2 minutes.
4. Drain the grease and toss in our signature Voodoo
Sauce, available for purchase by the quart.
KEY WEST SHRIMP Ceviche
STEPHANIE PAOLETTI –
Co-Owner,
Sweet Enchantments Cakes
Key West Shrimp Ceviche
“I love Shrimp! As the saying goes, “Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it...” - Bubba. Being from south Florida, shrimp is a huge part of our culture. My father and grandpa taught me how to cook shrimp, but my fondest memory was when we took
a family trip to Capraia, Italy. I was off the seawall with a snorkel & net. I caught one shrimp, and it’s a memory I will never forget.” – Stephanie Paoletti
Ingredients:
8 jumbo Gulf shrimp (peeled and deveined)
1 cup key lime juice
1 cup blood Orange (or navel), juiced 1⁄4 red onion, thin sliced
1-2 tsp Thai chilies (or jalapeño),
thin sliced
1⁄4 cup evaporated milk
1⁄2 avocado, diced
1⁄2 oz Harbor Hill micro cilantro
(or cilantro, chopped)
10 sheets wonton wrappers
Instructions:
1. Blanch shrimp for 1-2 minutes until
mostly cooked. Remove and drain.
2. Sliced shrimp in half, lengthwise.
3. In a bowl, combine key lime juice,
blood orange juice, red onion, Thai chilies, and evaporated milk. The mixture will be very sour and acidic.
4. Add shrimp and make sure the liquid covers the shrimp. If it does not, transfer the mixture to a shallower bowl or vessel.
5. Stir in avocado and half of the cilantro. Set aside.
6. Cut wonton wrappers in half on a diagonal, creating a triangle.
7. In a medium saucepot, heat canola oil to 375 degrees Fahrenheit.
8. Fry wonton wrappers until golden and crisp.
9. Remove wrappers and put in a bowl. Toss with salt and pepper.
10. To serve- In a serving bowl, gently stack shrimp. With a fork or slotted spoon, remove onions, avocado, and cilantro and place on top of the shrimp. With a tablespoon, add ceviche liquid to the bottom of the bowl as needed.
11. Top with remaining micro cilantro and serve with fried wonton chips for dipping.
SOUTH MISSISSIPPI Living | www.smliving.net
July 2020 | 35
VOODOO SHRIMP
Chad Henson, General Manager Half Shell Oyster House Biloxi