Cajun Beef Bacon Wrapped Shrimp Recipe in the Oven

Name: Cajun Beef Bacon Wrapped Shrimp Recipe in the Oven
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 8 oz Beef Bacon (8 to 10 ounces Godshall's beef bacon — up to 10); 1 ½ lb Shrimp (1½ pounds colossal shrimp (8/12 per pound, peeled, deveined, tails on)); 1 tbsp Vegetable Oil (1 tablespoon oil (any neutral oil )); 2 ½ tbsp Cajun Seasoning (1½ tablespoons Cajun seasoning (or to taste, (use our homemade salt-free Cajun seasoning recipe or store-bought)) + 1 tablespoon Cajun seasoning (or to taste, (use our homemade salt-free Cajun seasoning recipe or store-bought))); 0 pieces Kosher Salt (Kosher salt (depends on Cajun seasoning & type of salt, see notes)); 1 tbsp Lemon (1 tablespoon lemon zest (zest of 1 lemon) + 1½ teaspoons lemon zest (zest of ½ lemon) + Cajun remoulade & lemon wedges (for serving )); 7 tbsp Unsalted Butter (7 tablespoons unsalted butter (melted)); 6 cloves Garlic (6 cloves garlic (minced or grated)); 1 ½ tsp Lemon Juice (1½ teaspoons lemon juice + 2 tablespoons lemon juice (for the finishing squeeze)); 2 tbsp Parsley (2 tablespoons parsley (chopped)); 2 tbsp Scallion (2 tablespoons green onions (sliced))

Cajun Beef Bacon Wrapped Shrimp Recipe in the Oven - Appetizer,Main Course (American)

30 minAmerican

Servings4

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Egg Free

Ingredients

For 4 servings

Beef Bacon8 oz · 8 to 10 ounces Godshall's beef bacon — up to 10
Shrimp1 ½ lb · 1½ pounds colossal shrimp (8/12 per pound, peeled, deveined, tails on)
Vegetable Oil1 tbsp · 1 tablespoon oil (any neutral oil )
Cajun Seasoning2 ½ tbsp · 1½ tablespoons Cajun seasoning (or to taste, (use our homemade salt-free Cajun seasoning recipe or store-bought)) + 1 tablespoon Cajun seasoning (or to taste, (use our homemade salt-free Cajun seasoning recipe or store-bought))
Kosher Salt0 pieces · Kosher salt (depends on Cajun seasoning & type of salt, see notes)
Lemon1 tbsp · 1 tablespoon lemon zest (zest of 1 lemon) + 1½ teaspoons lemon zest (zest of ½ lemon) + Cajun remoulade & lemon wedges (for serving )
Unsalted Butter7 tbsp · 7 tablespoons unsalted butter (melted)
Garlic6 cloves · 6 cloves garlic (minced or grated)
Lemon Juice1 ½ tsp · 1½ teaspoons lemon juice + 2 tablespoons lemon juice (for the finishing squeeze)
Parsley2 tbsp · 2 tablespoons parsley (chopped)
Scallion2 tbsp · 2 tablespoons green onions (sliced)

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Steps

1Par-render the bacon
2Preheat the oven to 400°F. Cut each strip of beef bacon in half lengthwise, then cut those halves in half widthwise so you have four quarter-pieces per strip. Try to cut so each piece has a bit of fat and a bit of lean meat, which helps every piece render evenly.
3Arrange the bacon pieces on a parchment-lined baking sheet and bake for 5 to 7 minutes, until the fat is fully rendered and translucent but the bacon is still pliable enough to wrap. Transfer to a plate to cool slightly while you prep the shrimp.
4Season the shrimp
5Pat the shrimp completely dry with paper towels. In a large bowl, toss the shrimp with oil, then the Cajun seasoning, kosher salt, and lemon zest until evenly coated.
6Make the Cajun butter
7In a small bowl or measuring cup, whisk together the melted butter, Cajun seasoning, garlic, lemon zest, and lemon juice. Set aside.
8Wrap the shrimp
9Soak cocktail picks in water for 10 minutes while you work. Wrap each shrimp around the middle with one quarter-piece of par-rendered bacon, then secure with a soaked pick by pushing it through the bacon, the thickest part of the shrimp, and through the bacon on the other side. Arrange the wrapped shrimp on a clean wire rack set over a rimmed baking sheet with a little space between each.
10Brush, bake, broil, and finish
11Brush each wrapped shrimp generously with the Cajun butter, getting both the bacon and the exposed shrimp portions. Bake at 400°F for 7 to 8 minutes, until the shrimp is opaque and just cooked through.
12Broil on high for 60 to 90 seconds to crisp up the bacon. Watch closely, as it goes from gorgeous to scorched in seconds.
13Once the shrimp comes out of the oven, squeeze fresh lemon juice over the top. Using a clean pastry brush (not the one used pre-bake), brush the shrimp with the buttery drippings from the bottom of the baking sheet.
14Plate and serve
15Gently slide out the bamboo picks. The bacon stays wrapped on its own once cooked. Transfer the shrimp to a serving platter, sprinkle with chopped parsley and sliced green onions, and serve immediately with lemon wedges and a generous bowl of homemade Cajun remoulade for dipping.