Late-Harvest Okra With Shrimp |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From the Chicago Tribune test kitchen, a real farmers' market sort of recipe. This is also good with chorizo or andouille slices added. 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.
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