VIRGINIA OYSTERS AND GRITS
Chef Anne Kirkmyer
1 Tbs. chopped garlic
2 Tbs. olive oil
2 c. chopped tomatoes (Hunt’s Petite Diced Tomatoes may be used), drained
1 Tbs. tomato bouillon powder (found where Mexican food is sold)
1 tsp. dried Italian herbs
1 c. heavy cream
3 Tbs. pesto of fresh made or high quality jarred
1 pt. shucked oysters, drained
Fresh ground pepper
In a medium skillet, sauté garlic in olive oil briefly. Add tomatoes and sprinkle with bouillon powder and dried herbs. Stir to incorporate. Add cream and mix well. Stir in pesto and bring to a simmer. Add oysters and cook until edges just begin to curl, a little over a minute. Finish with fresh ground pepper. Serve over Glorious Grits and sprinkle with a generous pinch of gremolta, recipe follows.
¼ c. chopped parsley
1 tsp. finely grated lemon peel
¼ tsp. olive oil
Salt and pepper to taste
Combine all and mix well.
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