Demon Fingers

Demon Fingers

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Patrick Johnson


These zesty little treats go fast and are a perfect addition to any tailgate party or cookout.


★★★★★ 1 vote

Approx. 40 individual pieces
30 Min
15 Min


  • 2 lb
    16-20 count shrimp, shelled and deveined
  • 20 large
    jalapeno peppers, seeded and sliced lengthwise
  • 2 can(s)
    sliced water chestnuts
  • 2 pkg
    sliced bacon
  • 3 Tbsp
    cajun seasoning (see recipe in "the basics"
  • 40
    wooden toothpicks

How to Make Demon Fingers


  1. Season shrimp liberally with Cajun seasoning.
  2. Place one shrimp (with tail toward the pointed end) in jalapeno half.
  3. Break one slice of water chestnut in half, placing each half side by side along shrimp.
  4. Wrap jalapeno, shrimp and water chestnut with a piece of bacon and secure with toothpick.***
  5. Repeat steps until the remaining shrimp are used.
  6. Grill until bacon is done to taste and shrimp will be perfectly cooked.
  7. ***NOTE – Depending on the bacon, a full slice may not be required. Simply cut off unused portion and save for breakfast.

Printable Recipe Card

About Demon Fingers

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American

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