New Orleans Shrimp, Okra, and Tomato Sauté

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

Ingredients

  • 1 8-ounce bottle clam juice
  • ¼ teaspoon ground allspice
  • 3 tablespoons all purpose flour
  • 6 slices smoked bacon
  • 3 teaspoons Cajun seasoning
  • 1 ¼ pounds large uncooked shrimp, peeled, deveined
  • 2 green onions
  • + 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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