Golden Brown AirFryer Salmon Croquettes vs Sautéed Shrimp Served Over Creamy, Cheesy Delicious Grits

Delicious Southern Classic Recipe Combinations: Savory Sautéed Shrimp Served Over Creamy, Cheesy Grits - AirFryer Crispy Golden Brown Salmon Croquette Recipes.
These are truly delicious recipes put together that we hope will be a favorite on your culinary list. We even added a homemade dipping sauce recipe to complement our AirFryer Perfectly Whipped-up Salmon Patties.
It’s the first week of the fall season and a Homecoming Celebration Week of Events for one of our state’s biggest football rivalries. I’m going to spare you all the details of this special moment by just saying my home is very hyped for this yearly sports tradition. Go ArsieKitchen🏈
Today, we are going to be cooking up several traditional recipes for this week’s ArsieKitchen segment that are perfect for a Game-day treat or a family favorite meal. And, be assured this tailgate starting lineup can be enjoyed for breakfast, lunch or dinner. It’s simple and easy to prepare and ready to eat in 30-45 minutes.
Salmon Croquette Recipe
These Salmon Croquettes are cooked to a crisp, golden brown, delicious tender texture in an AirFryer and without all the traditional cooking oil methods in a frying pan (no greasy mess here). The AirFryer technique we use is quick and easy with wonderful results and is perfect using fresh or canned salmon. In this recipe, we made small bite-sized croquette patties and complemented them with the best homemade Tartar Sauce Recipe. No mayonnaise taste with this tartar sauce recipe. We used a tangy dill relish combined with other herbs that created a superb taste for what we wanted so no need to purchase store-bought tartar sauce after making this homemade version. This tangy delicious sauce will also last a long time in the refrigerator for later use. The advantage in using my Crisp and Crunchy AirFryer Salmon Recipe is that it allows for other side dish preparations while cooking these tasty patties and will save you valuable time.
Creamy. Buttery, Saucy Grits
If you are unsure of grits or what type of grits to use, it’s fair for me to say that I learned about this delicious Southern staple only after meeting my husband, a devoted and humble native of South Georgia who also has a tremendous passion for grits. My 7-year old son started eating grits as a toddler and loves them even today. As a Filipina, I learned a lot about this so-very-much-loved cuisine. First (1), there is the Italian or European version of grits which is known as “Polenta”, is made from finely ground or coarse to medium ground cornmeal. There is also (2) the white grounded corn product that’s popular across America’s Southern Belt but especially in South Carolina, Georgia, Alabama and Texas. This healthy ground corn product “Grits” is often referred to as “old-fashioned,” “southern-style” and ”traditional” grits on their brand packaging. For our Polenta recipe, we took a quick and easy approach to cooking this creamy dish and opted to use San Gennaro Traditional Italian fully cooked Polenta. It’s ready-made and is also vegan, gluten-free, fat-free and preservative-free.
Sautéed Shrimp and Vegetables
This Sautéed Shrimp Recipe is seasoned with applewood smoked bacon, roasted tomatoes and garlic and served over a bed of cheesy creamy grits and is so delicious. Our flavorful Shrimp Recipe is the final step after preparing your Salmon or Grits. You don’t want to overcook the shrimp while waiting on the grits to finish, but you also want to finish them in time to keep everything warm with a little butter, cream, and cheese added to this wonderful Southern favorite dish before serving.
Serving: 4
Equipment: 6-Quart AirFryer for salmon, Stovetop for shrimp and grits
Deboning or removing skin: No matter what option you prefer, you can rest assured that canned salmon is very flavorful and is already cooked. You should always check carefully for bones in any canned fish, which could be a choking hazard. When removing the bones, break the fish into small pieces, but most of the salmon bones are soft and edible. When it comes to softened pin bones, you may be able to pulverize them with your fingers while you're breaking down the salmon chunks into smaller parts. The salmon skin is a good source of calcium and can be eaten if you don’t mind the texture, and in most cases when it’s combined with all the other ingredients in the patties, you will not be able to tell the difference one way or the other.
Tips -
To speed up the cooking time, you can soak the ground corn in room temperature water for 8 to 12 hours before cooking. The polenta will only need to cook for about 7 to 8 minutes instead of the usual 45 minutes to 1 hour.
-Most Polenta recipes call for milk or cream instead of water, which will increase the calorie count. If you use store-bought stock, this may increase the amount of sodium in your polenta.
-Cook your grits in water and finish them with cream, butter, and milk towards the end.
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