The Pioneer Woman Tasty Kitchen
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Smouldered Shrimp and Tomatoes

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Level: Easy

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Description

I made this recipe using Smoulder Pepper Seasoning from Kalk Bay Spices & Chelsea Market Baskets.

Ingredients

  • 12  Large Shrimp, Peeled And Deveined
  • 1  Plum Tomato, Cut Into Slices
  • 2 teaspoons Olive Oil
  • 2 teaspoons Unsalted Butter
  • 3 Tablespoons Dry Vermouth
  • Freshly Ground Smoulder Seasoning, As Desired
  • Sea Salt, to taste
  • Fresh Chopped Italian Parsley, Optional For Garnish

Preparation

Wash and dry shrimp and season liberally with a few grinds of Smoulder seasoning on one side. Season the sliced tomatoes with a few grinds of Smoulder as well.

Warm the olive oil in a small skillet. Turn heat to medium-high and add the unsalted butter. When the sizzling ceases, add the shrimp and tomatoes, seasoned side down. Cook for 2 minutes. Lightly salt the top side, while the seasoned side is cooking. After 2 minutes, turn the shrimp and tomatoes and add the vermouth. Cook for another 2 minutes. Remove the shrimp when it’s no longer pink. Place shrimp on two plates. Remove the tomatoes and add them over your shrimp. Let the sauce simmer a few minutes longer, until it’s reduced a bit. Then pour it over the shrimp and tomatoes.

Optional: Serve or garnish with fresh chopped Italian parsley. I also top it with a sorrel sauce, which you can find on the related blog link.

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