Demon Fingers

Demon Fingers Recipe

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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


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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"
wooden toothpicks

How to Make Demon Fingers


  • 1Season shrimp liberally with Cajun seasoning.
  • 2Place one shrimp (with tail toward the pointed end) in jalapeno half.
  • 3Break one slice of water chestnut in half, placing each half side by side along shrimp.
  • 4Wrap jalapeno, shrimp and water chestnut with a piece of bacon and secure with toothpick.***
  • 5Repeat steps until the remaining shrimp are used.
  • 6Grill 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

Show 6 Comments & Reviews

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