Name: Stewed Okra and Tomatoes with Shrimp
Ingredients: ½ cup low-sodium chicken broth; Kosher salt and fresh ground pepper; 2 teaspoons fresh thyme; ½ teaspoon cayenne pepper; ¼ cup celery, diced; 2 cloves garlic, minced; 1 green bell pepper, diced; ½ medium yellow onion, sliced thin; 1 teaspoon smoked paprika; 2 teaspoons Creole seasoning; 3 tablespoons extra-virgin olive oil; 1 pound jumbo shrimp, peeled and deveined; 2 cups canned, fire-roasted tomatoes; 1 pound fresh okra, tops trimmed and split

Combine shrimp, Creole seasoning and smoked paprika in a medium bowl and toss to combine.

Heat one tablespoon of the olive oil in a large cast-iron skillet over medium- high heat.

Add seasoned shrimp to the skillet, and cook until just opaque.

Transfer shrimp to a bowl, and set aside until ready for use. Don’t clean the skillet.

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Stewed Okra and Tomatoes with Shrimp

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