Decided to add Shrimp 'n Grits to the tasting menu this weekend.
black truffle grits, Tomato relish
The grits are poached in shrimp stock and then quickly sautéed. For the Tomato Relish, I skinned the tomatoes reserving the skins for tomato gelee. The relish basically finely minced tomato, basil, olive oil and sea salt. The tomatoes were skinned with a knife so the texture of the relish is more like tartare than a true relish or salsa.