Okra Tortillas with Gulf Shrimp, Roasted Corn Relish, and Bacon Jam Cream
Yields: 5-6 servings
  • ¼ cup heavy whipping cream
  • 1 tablespoon sour cream
  • 3 tablespoons Cochon Cannery Bacon Jam*
  • 1 pound peeled and deveined fresh Louisiana shrimp, tails removed
  • ¼ cup Cochon Cannery Apple Bacon Butt Rub*
  • 2 tablespoons bacon drippings
  • Okra Tortillas (recipe follows)
  • Roasted Corn Relish (recipe follows)
  1. In a small bowl, stir together cream and sour cream until thickened, 4 to 5 minutes. Add Cochon Cannery Bacon Jam, and stir to combine. Refrigerate until ready to serve.
  2. Place shrimp in a medium bowl; sprinkle with Cochon Cannery Apple Bacon Butt Rub, and stir well.
  3. In a large skillet, heat bacon drippings over medium-high heat. Add shrimp; sauté until pink and firm, 2 to 3 minutes. Serve shrimp in Okra Tortillas. Top each taco with 2 tablespoons Roasted Corn Relish and 1 tablespoon bacon jam mixture.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/2018-chef-to-watch-dustie-latiolais/