SHRIMP AND OKRA

Sauteed Shrimp and Okra
Makes 4 to 6 servings

1 tablespoon vegetable oil, plus more if needed
1-1/2 pounds okra, trimmed, chopped
1 pound shrimp, peeled, deveined
2 to 3 teaspoons minced garlic
1 teaspoon minced jalapeno
1 teaspoon minced fresh ginger
1/2 cup diced onion
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh parsley
1/2 teaspoon minced fresh thyme leaves
1 cup diced tomato, with juices

Place a cast-iron skillet over medium heat and add oil. Add okra and cook, stirring occasionally, until it begins to brown, about 5 minutes. If okra starts to stick, add more oil. Add shrimp, garlic, jalapeño, ginger, onion, salt and pepper and cook for 5 minutes, until onion softens and shrimp begin to turn pink and opaque. Add parsley, thyme, and tomato and cook until shrimp is cooked through, 2 to 3 minutes more. Taste and adjust seasonings with salt and pepper if needed.