Instructions:

House of Blues Voodoo Shrimp with Shrimp Reduction Sauce

Source: Thought You'd Never Ask (Restaurant Recipes) - May 3, 2001 - Retired food editor Dorothy Chapman obtained this recipe for a Casselberry reader

Yield: 1 generous serving.

3 3/4 cups Blackened Voodoo Lager beer (see note)
2 1/2 bay leaves
5 tablespoons Worcestershire sauce
1/4 teaspoon each finely ground black pepper and cayenne pepper
1/2 tablespoon each dried basil and dried oregano
1/4 tablespoon each shrimp base and chicken base (see note)
1/4 cup granulated white sugar
16 ounces heavy cream
6 medium to large peeled, deveined shrimp, with tail left on
1 ounce butter
2 tablespoons chopped tomatoes
Corn bread (see note)
Cut chives
Rosemary sprig for garnish

In a large saucepot, combine beer, bay leaves, Worcestershire sauce, black pepper, cayenne pepper, basil, oregano, shrimp and chicken bases, sugar and cream. Let the mixture simmer until the mixture coats the back of spoon.

Season shrimp to taste and saute.