Late-Harvest Okra With Shrimp

Ingredients

• 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
• 12 cup chicken broth (I use homemade
• unsalted)
• 14 cup chopped parsley
• 1 tablespoon fresh thyme leave
• 1 teaspoon fresh thyme leave
• 12 teaspoon red pepper flakes
• sea salt
• fresh ground pepper
• 1 lb large raw shrimp
• peeled
• deveined

Instructions

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.
3. Add garlic; cook, stirring, 1 minute.
4. Stir in the okra; cook, stirring occasionally, until the onion is very soft and translucent, about 4 minutes.
5. Stir in tomatoes, chicken broth, parsley, thyme, pepper flakes, salt and pepper to taste.
6. Heat to a boil; decrease heat to medium.
7. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
8. Stir in shrimp; cook, stirring occasionally, just until shrimp turn pink, 3 minutes.