Cajun Angels Recipe
Blackened bacon wrapped shrimp with New Orleans BBQ sauce
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Ingredients
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Shrimp & Wrapping
Blackening Seasoning
New Orleans BBQ Sauce
Finishing & Garnish
Method
Shrimp & Wrapping
- 1
Prepare shrimp
Pat shrimp dry with paper towels. If shrimp are large, butterfly slightly by slicing along the back without cutting through to help them lay flat when wrapped.
- 2
Cut bacon
Cut each bacon slice in half crosswise to create 24 shorter strips that will wrap one shrimp each.
- 3
Wrap shrimp
Wrap one half-slice of bacon around each shrimp starting at the tail, overlapping slightly. Secure with a soaked wooden skewer or toothpick through the bacon and shrimp. Place wrapped shrimp on a rimmed tray and refrigerate for 10–15 minutes to help bacon adhere.
Blackening Seasoning & Seasoning Shrimp
- 4
Make seasoning
In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, black pepper, and kosher salt. Stir well to combine.
- 5
Season wrapped shrimp
Lightly coat the bacon-wrapped shrimp with the blackening seasoning, pressing gently so the spice mix adheres to exposed bacon and any shrimp surfaces. Be careful not to oversalt since bacon is salty.
New Orleans BBQ Sauce
- 6
Sauté aromatics
In a small saucepan over medium heat, melt the butter with the olive oil. Add the minced onion and cook, stirring, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 7
Build sauce
Stir in the ketchup, apple cider vinegar, dark brown sugar, Worcestershire sauce, hot sauce, and cajun seasoning. Bring the mixture to a gentle simmer, reduce heat to low, and simmer uncovered for 6–8 minutes, stirring occasionally.
- 8
Finish sauce
Remove from heat, stir in fresh lemon juice, and adjust consistency with up to 2 tablespoons hot water if too thick. Taste and add salt if needed. Keep warm.
Cooking & Finishing
- 9
Preheat & choose cooking method
Preheat a grill to medium-high (about 400°F / 200°C) or preheat oven to 425°F (220°C) with a wire rack over a rimmed baking sheet. You can also cook in a hot cast-iron skillet on the stovetop with a little oil.
- 10
Cook shrimp (grill or oven)
Grill: Oil grates. Place bacon-wrapped shrimp seam-side down and grill 2–3 minutes per side, turning once, until bacon is crisp at edges and shrimp are opaque (internal temp ~145°F). Oven: Place shrimp on the wire rack and bake 10–12 minutes, turning once halfway, then broil 1–2 minutes to crisp bacon if needed. Skillet: Heat 1 tablespoon oil over medium-high, place shrimp seam-side down and cook 2–3 minutes per side until cooked through and bacon browned.
- 11
- 12
