New Orleans Shrimp, Okra, and Tomato Sauté |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Great on polenta, grits, or steamed rice. Ingredients:
1 1/4 pounds large uncooked shrimp, peeled, deveined |
3 teaspoons cajun seasoning, divided |
6 slices smoked bacon, chopped |
3 tablespoons all purpose flour |
2 cups frozen cut okra (from 16-ounce package), thawed |
1 12-ounce container cherry tomatoes |
1 8-ounce bottle clam juice |
1/4 teaspoon ground allspice |
2 green onions, chopped |
Directions:
1. 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, about 5 minutes. Add okra and cherry tomatoes. Stir in remaining 1 1/2 teaspoons Cajun seasoning. Cook 1 minute. Add clam juice and allspice. Boil until sauce is thick, stirring often, about 3 minutes. Add shrimp. Sauté shrimp until just opaque in center, about 5 minutes. Season to taste with salt and pepper. Mix in chopped green onions and cooked bacon. Serve.
2. Ingredient Tip: Cajun seasoning varies by brand, but it almost always contains salt, onion, garlic, chiles, black pepper, mustard, and celery. It may also include bay leaves, nutmeg, and paprika. You can find it in the spice section of most supermarkets.
3. Per serving: [414] calories, [22] g fat ([7] g saturated), [241] mg cholesterol, [1013] mg sodium, [17] g carbohydrates, [4] g fiber, [41] g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's analysis of this recipe ›
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