Late-harvest Okra With Shrimp

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 green bell pepper, peeled, seeded, chopped
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 lb small okra, trimmed, thinly sliced
• 3 large vine-ripened tomatoes, seeded, chopped
• 1/2 cup chicken broth (i use homemade, unsalted)
• 1/4 cup chopped parsley
• 1 tablespoon fresh thyme leave
• 1 teaspoon fresh thyme leave
• 1/2 teaspoon red pepper flakes
• sea salt
• fresh ground pepper
• 1 lb large raw shrimp, peeled, deveined

Recipe

• 1 heat the oil and butter in a cast-iron skillet over medium-high heat; add the bell pepper and onion.
• 2 cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. add garlic; cook, stirring, 1 minute.
• 3 stir in the okra; cook, stirring occasionally, until the onion is very soft and translucent, about 4 minutes.
• 4 stir in tomatoes, chicken broth, parsley, thyme, pepper flakes, salt and pepper to taste.
• 5 heat to a boil; decrease heat to medium. cook, stirring occasionally, until vegetables are tender, about 10 minutes.
• 6 stir in shrimp; cook, stirring occasionally, just until shrimp turn pink, 3 minutes.