Cajun Blackened Angels Recipe
wrapped shrimp served with our roasted garlic hummus and honey drizzle
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Ingredients
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Blackened Shrimp & Wrapping
Roasted Garlic Hummus
Honey Drizzle & Garnish
Method
Blackened Shrimp & Wrapping
- 1
Prepare shrimp
Pat the shrimp dry with paper towels. If large, butterfly slightly by cutting along the back (do not cut all the way through) so they lay flatter for wrapping.
- 2
Make spice mix
In a small bowl combine cajun seasoning, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Stir to combine.
- 3
Season shrimp
Toss the shrimp with 2 tbs olive oil, then sprinkle the spice mix over them and toss until evenly coated. Let sit 5 minutes for the seasoning to adhere.
- 4
Prepare bacon
Cut each bacon slice in half crosswise (you will have 16 half-slices). Partially cook the bacon in a skillet over medium heat for 3–4 minutes per side until it has rendered some fat but is still pliable (not crispy). Remove and drain on paper towels. You want bacon flexible enough to wrap around shrimp.
- 5
Wrap shrimp
Wrap each seasoned shrimp with one bacon half-slice, starting at the tail and overlapping toward the head; secure with a toothpick through the thickest part of the shrimp. Repeat for all shrimp.
- 6
Cook shrimp
Preheat a cast-iron skillet or heavy ovenproof pan over medium-high heat. Add the wrapped shrimp in a single layer (work in batches if needed). Sear 1.5–2 minutes per side until bacon is browned. Transfer skillet to a 400°F (205°C) oven for 4–6 minutes to finish cooking and crisp the bacon and ensure shrimp are cooked through (internal temp 120–125°F for medium, 130°F for firm). Remove from oven and rest 2 minutes before transferring to a serving plate.
- 7
Optional broiler finish
If bacon needs more crisping, place the shrimp on a baking sheet and broil on high 1–2 minutes, watching carefully to avoid burning.
Roasted Garlic Hummus
- 8
- 9
Blend hummus
In a food processor combine the drained chickpeas, roasted garlic cloves, tahini, lemon juice, 2 tbs extra-virgin olive oil, cumin, salt and black pepper. Pulse to combine, then run the processor while slowly adding the 2 tbs water (or aquafaba) until smooth and creamy. Stop and scrape down the sides as needed. Adjust seasoning and lemon to taste. If too thick, add 1 tbs more water at a time to reach desired texture.
- 10
Finish hummus
Transfer hummus to a shallow serving dish and use the back of a spoon to create a shallow well in the center to hold a little honey drizzle.
Honey Drizzle & Garnish
- 11
Thin honey
Warm the honey with 1 tsp hot water in a small bowl and stir until pourable. This will make a fine drizzle rather than a thick ribbon.
- 12
Assemble
Spoon or spread about 1/3 cup of roasted garlic hummus onto each serving plate (or a communal platter). Arrange 8 bacon-wrapped blackened shrimp on top of the hummus for each platter (or all 16 if serving 4). Drizzle the warmed honey lightly over the shrimp and a small amount into the hummus well. Sprinkle finely chopped parsley and a pinch of smoked paprika over the plate for color.
- 13