4. Simmer until the shrimp is done (1 ½ minutes); add a pinch of sea salt by discretion.

5. Spoon the contents over the cooked grits and surround with the smoked tomato butter (recipe follows).


Smoked Tomato “Butter” ingredients:

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•  1 tablespoon shallot, minced

•  1 tablespoon vinegar, balsamic

•  2 fluid ounces cabernet

•  2 beefsteak tomatoes

•  1 tablespoon tomato paste

•  1 teaspoon liquid smoke

•  pinch sea salt 

•  2 tablespoons heavy cream

•  1 teaspoon butter



1. In a saucepot, combine the shallot, vinegar and wine and reduce by half.

2. Core the tomatoes and puree in blender; add to reduction.

3. Add tomato paste, salt mix and liquid smoke; simmer over low heat for 5 minutes.

4. Remove from heat and emulsify in blender with cream and whole butter.