Cajun Angels Recipes

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CAJUN ANGELS



CAJUN ANGELS image

Categories     Shellfish     Appetizer     Bake

Yield Makes 4-6 servings

Number Of Ingredients 4

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!

CAJUN ANGELS RECIPE - (2/5)



Cajun Angels Recipe - (2/5) image

Provided by á-170456

Number Of Ingredients 7

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.

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

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

SPICY CAJUN SCALLOPS & ANGEL-HAIR PASTA



Spicy Cajun Scallops & Angel-Hair Pasta image

Large grilled Cajun-spiced sea scallops served over angel hair pasta tossed with slices of grilled asparagus, chopped grilled garlic and tomatoes and chopped fresh parsley in a cream sauce. Pam web site, if using wooden skewers soak in water at least 30 minutes.

Provided by Manami

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Pam cooking spray, for grilling spray
1 cup heavy cream
2 tablespoons cajun seasoning, divided (Use more if desired)
1 lb large scallop (about 16)
1 large head of garlic, cut in half crosswise
6 roma tomatoes, cut in half
8 ounces fresh asparagus, trimmed
12 ounces angel hair pasta, cooked according to package directions
1/4 cup chopped fresh parsley

Steps:

  • Spray grate of outdoor grill, utensils and 2 large metal skewers with Pam for Grilling Spray.
  • Preheat grill to medium heat.
  • Whisk together heavy cream and 1 tablespoon Cajun seasoning in heavy saucepan.
  • Simmer on grill until slightly reduced, stirring frequently, about 5 minutes.
  • Thread scallops onto prepared skewers.
  • Sprinkle scallops well with remaining Cajun seasoning; set aside.
  • Spray garlic, tomatoes and asparagus well with cooking spray.
  • Grill until well marked on each side; set aside to cool.
  • Grill scallops about 4 minutes on each side or until opaque.
  • Pop garlic out of skin; chop garlic cloves and tomatoes.
  • Cut asparagus into diagonal slices.
  • Toss vegetables with scallops, hot cooked pasta, Cajun cream sauce and parsley.
  • If using wooden skewers, soak in water at least 30 minutes before using to prevent them from burning.
  • Snap off the woody stems of asparagus before grilling.
  • Use toothpicks to connect stalks and make an asparagus 'raft' for easiest grilling.
  • Enjoy!

Nutrition Facts : Calories 641.3, Fat 24.2, SaturatedFat 14.2, Cholesterol 108.7, Sodium 481.2, Carbohydrate 77.6, Fiber 5.3, Sugar 6, Protein 28.7

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