Cajun Angels Recipe

Prepare shrimp

Peel and devein the shrimp, leaving tails on if desired. Pat shrimp very dry with paper towels. If shrimp are large (16/20), use whole; if smaller, use appropriately sized pieces.

Wrap shrimp with bacon

Cut each bacon slice in half crosswise to make 24 pieces. Wrap one half-slice of bacon around each shrimp snugly, starting at the base and spiraling to the tail. Secure each wrapped shrimp with a soaked wooden skewer or toothpick through the bacon and shrimp to hold in place.

In a small bowl, combine paprika, smoked paprika, onion powder, garlic powder, thyme, oregano, cayenne, black pepper, and kosher salt. Mix thoroughly. Sprinkle or brush a thin coat of melted butter on each bacon-wrapped shrimp (about 1 teaspoon each) to help the seasoning adhere, then evenly dust the shrimp with the blackening seasoning on all exposed surfaces.

Pan-sear (preferred for authentic blackening)

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (2–3 minutes). Add 1 tablespoon of oil to the pan. Working in batches (do not overcrowd), place shrimp seam-side down and sear 1.5–2 minutes per side, turning to sear bacon and char the seasoned exterior. Reduce heat slightly if bacon renders too quickly. Total cook time per shrimp should be 4–6 minutes until shrimp are opaque and bacon is crispy. Transfer cooked shrimp to a sheet pan.

OR Grill

Preheat grill to medium-high. Oil grates. Place bacon-wrapped shrimp seam-side down and grill 2–3 minutes per side until bacon is crisp and shrimp opaque (total 4–6 minutes). Keep a close eye to avoid flare-ups from bacon fat.

While shrimp cook, make the house BBQ sauce: combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, hot sauce, minced garlic, and black pepper in a small saucepan. Warm over medium heat, stirring, until sugar dissolves and sauce simmers lightly, 5–7 minutes. If sauce is too thick, thin with up to 2 tablespoons water to desired consistency. Taste and adjust salt, sweetness, or heat as needed. Keep warm.

Brush each cooked shrimp lightly with melted butter to add shine and flavor. Arrange shrimp on a platter and drizzle or serve with the warm house BBQ sauce on the side for dipping. Garnish with chopped parsley and serve with lemon wedges for squeezing over the shrimp.

Serve immediately while shrimp are hot and bacon is crisp. Estimated serving: 3–4 shrimp per person as an appetizer or 6–8 as a main component depending on portion size.