Cajun Angels

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  • 4 bamboo skewers, 8 to 10 inches long, soaked in cold water for 15 minutes
  • 24 medium shrimp, peeled and deveined, but with tails intact
  • 12 slices bacon, cut in half crosswise
  • Blackened Cajun spices (ground to a smooth consistency, if needed)
  • Vegetable oil


  1. Wrap each shrimp in a half slice of bacon and secure with a wooden pick.
  2. Skewer six shrimp on each bamboo skewer.
  3. Dredge the skewers in the Cajun seasoning.
  4. Lightly coat a cast iron skillet with oil and heat till almost smoking.
  5. Lay skewers in pan and cook for 2 to 3 minutes on each side. Bacon should be soft but cooked and shrimp should be pink.