Southern Okra and Shrimp Recipe

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cups fresh okra, cut into ⅛-inch-thick rings
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 1 pound medium shrimp, peeled and deveined
• 3 cups canned diced tomatoes
• 2 cups chicken broth or vegetable stock
• 1 tablespoon smoked paprika
• ¼ tablespoon garlic powder
• ¼ tablespoon black pepper
• ¼ tablespoon dried thyme
• ¼ tablespoon dried oregano
• ½ teaspoon cayenne pepper
• Kosher salt to taste
• Cooked white rice, for serving (optional)

1. 1

   In a large skillet over medium-high heat, melt the butter and warm the olive oil.

2. 2

   Add the cut okra, onion, and bell pepper to the skillet, and cook until the okra has begun to soften and the onion is slightly translucent, about 5 minutes.

3. 3

   Add the garlic to the skillet and cook until fragrant, 1 minute.

4. 4

   Add the tomatoes, broth, smoked paprika, garlic powder, black pepper, thyme, oregano, cayenne pepper, and salt to the skillet, and stir to combine.

5. 5

   Reduce the heat to medium-low, cover the sauce, and allow it to simmer for 30 minutes, stirring occasionally.

6. 6

   Add the shrimp to the sauce, and stir to combine.

7. 7

   Increase the heat to medium and cook the shrimp until they are pink and opaque, about 10 minutes.

8. 8

   Remove the pan from the heat, and serve the stew in individual serving bowls over rice.

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