New Orleans Shrimp, Okra, and Tomato Sauté

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


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

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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