Cajun Angels Recipes

CAJUN ANGELS

CAJUN ANGELS image

Yield Makes 4-6 servings

Number Of Ingredients 4

Ingredients

Shrimp-1 pound
bacon-1/2 pound
Chef Paul Prudhomme's Seafood Magic Seasoning Blend
Old Bay Seasoning

Steps:

Shell and devein shrimp. Cut bacon in half lenghtwise and across. Wrap bacon around shrimp and secure with toothpick if needed. Sprinkle generously with both seasonings and refrigerate overnight. Bake at 400 degree oven until bacon is crispy - about 10-15 minutes - turn frequently. Don't over cook or shrimp will be tough. Serve warm with cocktail sauce or tartare sauce if desired. These are good by themselves!

ANGEL DUST CAJUN SEASONING

Angel Dust Cajun Seasoning image

Woodall's Camp Cooking, Jimmy Bannos. This is the basic recipe, I increase proportions to equal one cup. Hot Pimenton could be subbed for the Hungarian paprika to increase the heat. It would also contribute a light, smoky flavor. Pimenton Dulce, or sweet pimenton, would work in place of the spanish paprika, too.

Provided by Queen Dragon Mom

Categories Cajun

Time 5m

Yield 1/4 cup

Number Of Ingredients 11

Ingredients

3 tablespoons Hungarian paprika
1 1/2 teaspoons spanish paprika
5 teaspoons salt
1 1/4 teaspoons dried thyme leaves
1 1/4 teaspoons dried oregano
1 teaspoon white pepper
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/4 teaspoon fresh ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Steps:

Combine all ingredients in a small bowl until thoroughly mixed.
Store in an airtight container. The spice mix keeps its best flavor for about two months.

Nutrition Facts : Calories 352.6, Fat 13.9, SaturatedFat 2.4, Sodium 46547.1, Carbohydrate 70.2, Fiber 43.2, Sugar 11.2, Protein 17.1

CAJUN ANGELS RECIPE - (2/5)

Cajun Angels Recipe - (2/5) image

Provided by á-170456

Number Of Ingredients 7

Ingredients

4 bamboo skewers - (8" to 10" long) soaked in cold
water for 15 minutes
24 jumbo shrimp cleaned, but
with tails intact
24 slices bacon
Blackened cajun spices
Oil for pan

Steps:

Wrap each shrimp in a slice of baon and secure with toothpick. Skewer six shrimp on each bamboo skewer and dredge the skewers in the spices. Lightly coat a cast-iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes per side. Bacon will be soft but cooked and shrimp will be pink. This recipe yields 4 servings; 6 carb grams per serving.

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