New Orleans Shrimp, Okra and Tomato Saute

Jon, and I am sure all of you, gets tired of me saying a dish is my “favorite,” or that it’s the best he’s ever made, but seriously, this dish is awesome. Of course, it contains some of my favorite things: tomatoes, okra and shrimp. Using Jamison’s thick smoked bacon and fresh shrimp from the Asian Market located on the corner of Calhoun and Pontiac, Jon injects this New Orlean’s dish with a bit of Fort Wayne. He raves about the Asian market- everyone there is extremely helpful and the prices cannot be matched. Case in point, the fresh shrimp was only $5 per pound. He did have to clean and devein them, but they really are so much better than the frozen shrimp we usually get- thicker and meatier, with the perfect texture. Oh yeah, did I mention this recipe contains bacon? Can’t go wrong with bacon.
Ingredients:
  • 1 1/4 pounds large uncooked shrimp, peeled, deveined
  • 3 teaspoons Cajun seasoning, divided
  • 3 slices of Jamison’s thick smoked bacon, chopped
  • 2 cups fresh okra, chopped
  • 1 12 ounce container cherry tomatoes
  • 2 tbsp. white vinegar
  • 1 10 1/2 -ounce can clam sauce
  • 1/4 teaspoon ground allspice

Preparation:

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. Remove bacon grease from skillet, leaving about 1 tbps. Add 2 tbsp vinegar, okra and cherry tomatoes. Stir in remaining 1 1/2 teaspoons Cajun seasoning. Cook 1 minute. Add clam sauce and allspice. Boil until sauce it thickens, 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 cooked bacon. Serve.

The original recipe did not include vinegar, however, because okra can get slimy- vinegar prevents this. It also called for flour, to create a roux, but we opted not to thicken the sauce.

*We served ours over Japanese Wheat Noodles, tossed in olive oil and pesto. 

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