Smouldered Shrimp and Tomatoes

1. 1

   Wash and dry shrimp and season liberally with a few grinds of Smoulder seasoning on one side.

2. 2

   Season the sliced tomatoes with a few grinds of Smoulder as well.

3. 3

   Warm the olive oil in a small skillet.

4. 4

   Turn heat to medium-high and add the unsalted butter.

5. 5

   When the sizzling ceases, add the shrimp and tomatoes, seasoned side down.

6. 6

   Cook for 2 minutes.

7. 7

   Lightly salt the top side, while the seasoned side is cooking.

8. 8

   After 2 minutes, turn the shrimp and tomatoes and add the vermouth.

9. 9

   Cook for another 2 minutes.

10. 10

    Remove the shrimp when its no longer pink.

11. 11

    Place shrimp on two plates.

12. 12

    Remove the tomatoes and add them over your shrimp.

13. 13

    Let the sauce simmer a few minutes longer, until its reduced a bit.

14. 14

    Then pour it over the shrimp and tomatoes.

15. 15

    Optional: Serve or garnish with fresh chopped Italian parsley.

16. 16

    I also top it with a sorrel sauce, which you can find on the related blog link.

* Per serving · 4 servings · Values may vary.

No additional tips available.