New Orleans Shrimp, Okra, and Tomato Sauté

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


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

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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