New Orleans Shrimp, Okra, and Tomato Sauté
Serving Size : 4
1 1/4 pounds shrimp -- uncooked, peeled and deveined
3 teaspoons cajun seasoning -- divided
6 slices smoked bacon -- chopped
3 tablespoons flour
2 cups frozen okra -- thawed
12 ounces cherry tomatoes
8 ounces clam juice
1/4 teaspoon ground allspice
2 green onions -- chopped
PreparationToss 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.
Source: "Bon Appétit | May 2008"
Start to Finish Time: "0:30"
Per Serving (excluding unknown items): 217 Calories; 3g Fat (12.5% calories from fat); 31g Protein; 16g Carbohydrate; 3g Dietary Fiber; 216mg Cholesterol; 382mg Sodium.
Exchanges: 1/2 Grain (Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
One step at a time.
To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP
Leader = HELTHY RECIPE ROOM
Co-leader = COOKING MADE EASY
| current weight: 279.9