Late-Harvest Okra With Shrimp

• 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

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.

olive oil, unsalted butter, green bell pepper, yellow onion, garlic, okra, tomatoes, chicken broth, parsley, thyme, thyme, red pepper, salt, fresh ground pepper, shrimp

Taken from www.food.com/recipe/late-harvest-okra-with-shrimp-186095 (may not work)