Serves 4
30 min
New Orleans Shrimp, Okra, and Tomato Sauté
Recipe GLPR9c43c520947395
A classic Louisiana-style sauté featuring succulent large shrimp paired with tender okra and cherry tomatoes in a savory, deeply flavored sauce. Smoked bacon adds richness while a dark roux creates depth, seasoned with Cajun spices and a hint of allspice. This quick and satisfying dish comes together in just 30 minutes and serves four as a hearty main course.
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Ingredients
1 1/4 pounds large uncooked shrimp, peeled and deveined
3 teaspoons Cajun seasoning, divided
6 slices smoked bacon, chopped
3 tablespoons all-purpose flour
2 cups frozen cut okra, thawed
1 12-ounce container cherry tomatoes
1 8-ounce bottle clam juice
1/4 teaspoon ground allspice
2 green onions, chopped
Salt and black pepper to taste
Directions
In a medium bowl, combine the shrimp with 1 1/2 teaspoons of the Cajun seasoning, tossing gently to coat all pieces evenly.
Place the chopped bacon in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, until the bacon is crisp and deeply browned, about 5 to 7 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain and cool.
Leave the bacon drippings in the skillet and reduce heat slightly. Sprinkle the flour over the drippings and stir constantly with a wooden spoon, scraping the bottom and sides of the pan. Continue stirring until the roux becomes very dark brown, about 5 minutes. Be careful not to let it burn.
Add the thawed okra and cherry tomatoes to the dark roux. Stir to coat the vegetables well. Sprinkle the remaining 1 1/2 teaspoons of Cajun seasoning over the mixture and stir to combine. Cook for 1 minute to allow the flavors to blend.
Pour the clam juice into the skillet and add the ground allspice. Stir well to combine. Increase heat to bring the mixture to a boil, then simmer, stirring frequently, until the sauce thickens, about 3 minutes.
Carefully add the seasoned shrimp to the simmering sauce and increase heat to medium-high. Sauté, stirring gently, until the shrimp are just opaque in the center, about 4 to 5 minutes. This indicates they have reached a safe internal temperature of 145°F.
Taste the sauté and season with additional salt and black pepper as desired. Fold in the chopped green onions and the reserved cooked bacon, stirring gently to combine all ingredients.
Divide the shrimp sauté evenly among four serving plates or bowls and serve immediately while hot.
