Smouldered Shrimp and Tomatoes

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.