New Orleans Shrimp, Okra, and Tomato Sauté

New Orleans Shrimp, Okra, and Tomato Sauté
Photo by Lisa Hubbard

Ingredients

  • 2 cups frozen cut okra
  • 1 12-ounce container cherry tomatoes
  • 1 ¼ pounds large uncooked shrimp, peeled, deveined
  • 3 teaspoons Cajun seasoning
  • 6 slices smoked bacon
  • 3 tablespoons all purpose flour
  • ¼ teaspoon ground allspice
  • + 2 more ingredients
    • 1 8-ounce bottle clam juice
    • 2 green onions

Toss shrimp and 1 1/2 teaspoons Cajun seasoning in medium bowl to coat. Cook bacon in large nonstick skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain. Add flour to drippings in skillet. Stir constantly until roux is very dark brown, ...

View full recipe at Epicurious

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