Air Fried Cajun Salmon Gyros with Feta Tzatziki Sauce
Known for its spiced meat in a pita-type bread, gyros are a popular lunch and dinner…
Get RecipeThis is down-home Southern comfort food that is perfect for brunch or dinner. Vera Stewart of The VeryVera Show and James Beard Award-winning Chef Virginia Willis whipped up this amazing recipe and you will want to try it!
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Kitchen Tip : Low Country Shrimp and Grits with Stewed Tomatoes
Ingredients
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2 Cups 2% Milk
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2 Cups Water
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1 Cup Stone-ground Grits
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1 Tablespoon Olive Oil
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1 Medium Onion, Coarsely Chopped
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3 Cloves Garlic, Finely Chopped
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1 Can (28 Ounces) Low-sodium Whole Tomatoes, Coarsely Chopped, Juice
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2 Bay Leaves
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1 Teaspoon Tony’s Original Creole Seasoning
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24 Large Fresh Shrimp, Peeled and Deveined (Tails Left On)
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2 Tablespoons Fresh Parsley, Chopped, Plus More for Garnish
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2 Tablespoons Parmigiano-Reggiano, Freshly Grated, Plus More for Garnish
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1 Tablespoon Unsalted Butter, Optional
- Clear
Directions
- In a medium saucepan, bring milk and water to a gentle boil.
- Whisk in the grits. Reduce the heat to a simmer and cook, stirring often with a wooden spoon, until the mixture is smooth and thick and falls easily from the spoon (45-60 minutes).
- Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium heat. Add the onion and cook until soft and translucent (2-3 minutes).
- Add garlic and cook until fragrant (45-60 seconds).
- Stir in the tomatoes with their juice and the bay leaves.
- Season with Tony’s Original Creole Seasoning. Reduce the heat and simmer until the mixture is slightly thickened (5-10 minutes).
- Increase the heat under the tomatoes to medium-high and add the shrimp. Cook until the shrimp are pink and firm (an additional 3-5 minutes).
- Remove the skillet from the heat and stir in the parsley. When the grits have thickened, stir in the cheese and butter.
- To serve, place a heaping spoonful of grits on each plate. Top with the shrimp and tomato gravy. Garnish with additional Parigiano-Reggiano and chopped parsley. Serve immediately.
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from our Cajun Country Cookbook
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