Shrimp and Grits

My mom absolutely LOVES grits; so to surprise her, I made Shrimp and Grits and the end result was AMAZING! It's creamy. spicy, flavorful, and has a subtle shrimp flavor but definitely not overwhelming. This will be my go-to recipe from now on for Shrimp and Grits.

Crook's Corner Shrimp and Grits

(Source: Southern Living)

2 cups water

1 (14-ounce) can chicken broth

3/4 cup half-and-half

3/4 teaspoon salt

1 cup regular grits

3/4 cup shredded Cheddar cheese

1/4 cup grated Parmesan cheese

2 tablespoons butter

1/2 teaspoon hot sauce

1/4 teaspoon white pepper

3 bacon slices

1 pound medium-size shrimp, peeled and deveined

1/4 teaspoon black pepper

1/8 teaspoon salt

1/4 cup all-purpose flour

1 cup sliced mushrooms  (I didn't add mushrooms in mine)

1/2 cup chopped green onions

2 garlic cloves, minced

1/2 cup low-sodium, fat-free chicken broth

2 tablespoons fresh lemon juice

1/4 teaspoon hot sauce

Lemon wedges

Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. Add Cheddar cheese and next 4 ingredients. Keep warm.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside. Sprinkle shrimp with pepper and salt; dredge in flour.

Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.

Serve shrimp mixture over hot cheese grits. Top with crumbled bacon; serve with lemon wedges.

Lion House Dinner Rolls

These rolls are the BEST dinner rolls ever!!!

Lion House Dinner Rolls

(Source:: Lion House Cookbook)

2 cups warm water (110 - 115 degrees)

2 tablespoons dry yeast

2 teaspoons salt

1 egg

2/3 cup dry milk powder

1/4 cup granulated sugar

1/3 cup butter, melted

5 - 5 1/2 cups flour

In a large bowl, combine the yeast and water. Let stand 10 minutes. Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled. Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way. Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on its open edge. Repeat with the second portion of dough. Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

*Note: I shaped my rolls into little balls instead of rolling them up.