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Janet’s Alabama Voodoo Shrimp

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Servings
people
Ingredients
  • 1 pound carrot, thinly sliced
  • 1 pound ketchup
  • 1/2 cup ice-cold water
  • 1/4 cup tagliatelle
  • 1 teaspoon oatmeal
  • 1 teaspoon celery, finely chopped (optional)
  • 1 teaspoon and a dash garlic powder
  • 1 teaspoon salt
  • 1 teaspoon vinegar
  • 2 teaspoons Topping:
  • 2 teaspoons Worcestershire Sauce
  • 1/2 pound each bell pepper and onion, minced
Servings
people
Ingredients
  • 1 pound carrot, thinly sliced
  • 1 pound ketchup
  • 1/2 cup ice-cold water
  • 1/4 cup tagliatelle
  • 1 teaspoon oatmeal
  • 1 teaspoon celery, finely chopped (optional)
  • 1 teaspoon and a dash garlic powder
  • 1 teaspoon salt
  • 1 teaspoon vinegar
  • 2 teaspoons Topping:
  • 2 teaspoons Worcestershire Sauce
  • 1/2 pound each bell pepper and onion, minced
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Boil fettuccine one minute less than directed in water seasoned with 1 teaspoon of salt and a dash of garlic powder
  2. Tip: Do Not add any oil or butter to the water
  3. This will help your sauce stick to the noodles
  4. Cut Kelley's Baby Link Sausage into 1/2 inch pieces
  5. In a large 10 inch skillet, over medium heat, combine butter, olive oil, Old Bay, Tony Chacheres, garlic powder, onion powder, lemon juice and worcestershire sauce
  6. Stir constantly allowing butter to melt and seasonings to combine, about 3 minutes
  7. Add sausage and shrimp
  8. Saute together, stiring well until all pieces are well covered with the sauce
  9. Cover and simmer for 6 minutes, stirring occasionally
  10. Toss in Fettuccine and mix well for 1 minute, until fettuccine is covered with sauce
  11. Best plated in a bowl, so you can add extra sauce over the top
  12. Makes 4 large servings
  13. It takes less than 20 minutes to make this meal from start to finish, if you purchase your shrimp already pealed, deveined and tails off
Recipe Notes

I came up with this recipe totally by accident, while camping at the cabins at the KOA on Perdido Bay, in Lillian Alabama, in February, 2017. I love cooking gourmet dishes when we go camping. It just makes the meals more special than your regular hotdogs and hamburgers. I began mixing seasonings and ingredients from memory of an old New Orleans recipe for BBQ shrimp I had eaten about 20 years ago. When I finished, there was just one layer of flavor that was missing. My husband Steve suggested we add the Kelley's sausage thawed out in the cooler. Magic! That was the missing link! We love spicy and layers of flavor. It was so delicious that we made it again the week we returned home. This is a very simple dish, quick dish but your friends and family will think you slaved for hours. We hope you enjoy.

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