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Shrimp, Grits, Tomato Relish



Decided to add Shrimp 'n Grits to the tasting menu this weekend.

GA Shrimp
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.   




This post first appeared on Chef Todd Richards, please read the originial post: here

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Shrimp, Grits, Tomato Relish

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