Late-Harvest Okra With Shrimp

From the Chicago Tribune test kitchen, a real farmers' market sort of recipe. This is also good with chorizo or andouille slices added.

• Ready In: 35 mins
• Serves: 4

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
• 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

Directions

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.