New Orleans Shrimp, Okra, and Tomato Sauté

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


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

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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