New Orleans Shrimp, Okra, and Tomato Sauté

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


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

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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