West Virginia South April - May 2019 - Page 27

Shrimp and Grits Serves 4 Ingredients: 2 cups water 1 cup fat-free half-and-half 4 teaspoons butter, divided 1/4 teaspoon salt 1/4 teaspoon pepper 3/4 cup quick-cooking grits 1/4 cup ketchup 1 tablespoon honey 2 teaspoons lemon juice 1/2 to 1 teaspoon hot pepper sauce 3 celery ribs, chopped 1 medium onion, chopped 1 pound uncooked medium shrimp, peeled and deveined 1 cup shredded reduced-fat cheddar cheese Directions: 1. In a large saucepan, bring water, half-and- half, 2 teaspoons butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. 2. Meanwhile, in a small bowl, mix ketchup, honey, lemon juice and pepper sauce. 3. In a large skillet, heat remaining butter over medium-high heat. 4. Add celery and onion; cook and stir until tender. 5. Add shrimp; cook and stir until shrimp turn pink. Stir in ketchup mixture. 6. Stir cheese into grits. 7. Serve shrimp mixture with grits. Blueberry Cantaloupe Salad Serves 4 Ingredients: 3/4 cup orange yogurt 1-1/2 teaspoons lemon juice 3/4 teaspoon poppy seeds 1/2 teaspoon grated orange zest 2 cups diced cantaloupe 1 cup fresh blueberries Directions: 1. In a small bowl, mix yogurt, lemon juice, poppy seeds and orange zest. 2. To serve, divide cantaloupe and blueberries among four dishes; top with yogurt mixture. Lemon Pie Bars Serves 12 Ingredients: 2 1/4 cups all-purpose flour 1/2 cup confectioners' sugar 1 cup butter, softened 4 eggs 1 1/2 cups white sugar 1/2 cup lemon juice 1 tablespoon lemon zest Directions: 1. Preheat oven to 350 degrees F. 2. Mix 2 cups of flour and confectioner's sugar together. 3. Cut in the butter or margarine. 4. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan. 5. Bake 15 to 20 minutes or until golden brown. 6. Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust. 7. Bake the bars another 20 minutes, or until the lemon topping has set. 8. Sprinkle with confectioner's sugar when cooled. Recipes courtesy of Michele Koeniger APRIL-MAY '19 ❖ SOUTH ❖ 27