2 tablespoons olive oil
4 ounces prosciutto — minced
1/2 cupleek — sliced
1/2 cup scallion — minced
4 tablespoons garlic — minced
2 tablespoons thyme — fresh
2 cups okra — small
or if larger cut into 1″ slices
2 tablespoons butter
2 tablespoonscorn starch
1/4 teaspoon nutmeg — freshly grated
1/4 teaspoon black pepper
2 pounds shrimp — peeled and deveined
1/4 cup oregano — fresh and minced
2 tablespoons lemon juice
2 cups tomatoes — diced juice included

In a large saute pan, warm the oil over high heat. Add the ham and brown well. Add the leek, scallion, 2 tablespoons of the garlic, the thyme, and okra, and saute, stirring, until the okra is bright green, about 4 minutes.

Remove to a large plate and cool.

In the same large skillet over high heat, melt the butter. In a large bowl, stir together the cornstarch, nutmeg, and pepper and toss with the shrimp. Slide the shrimp into the skillet and saute, stirring, until the shrimp are half pink. Add the remaining garlic, the oregano, lemon juice, and tomatoes. Bring to a boil. Immediately remove from the heat and combine with the cooked okra. Simmer just to reheat the okra.  Serves 6

Recipe Notes

9/24/12–Terry Pogue
This years version: I used bacon lardons instead of the ham, shallot instead of leeks, canned diced Muir Glen Tomatoes. Ground thyme, because I really like the flavor of thyme to pop and the juice from a half a juicy lemon… probably lightly more than called for in the recipe. I served it with steamed brown rice tonight. In the past I’ve also served it with soft polenta.