Cook of the Week: Lisa Stevens recipes

Thomas Wells | Buy at photos.djournal.com New Orleans-style barbecue shrimp with cheesy grits.

Thomas Wells | Buy at photos.djournal.com
New Orleans-style barbecue shrimp with cheesy grits.

New Orleans-style Barbeque Shrimp with Cheesy Grits

Shrimp

2 pounds fresh, jumbo shrimp

1 stick butter, melted

4 tablespoons chili sauce

2 tablespoons olive oil

2 tablespoons Worcestershire

2 tablespoons fresh lemon juice

1 teaspoon liquid smoke

1 teaspoon paprika

1 teaspoon oregano

1 teaspoon salt

1 teaspoon Tabasco sauce

5 cloves fresh garlic, minced

Grits

2 cups water

2 cups milk

1 cup quick grits

1 teaspoon salt

1 teaspoon black pepper

1 clove fresh garlic, minced (optional)

4 tablespoons butter

11⁄2 cups shredded Colby/Monterey Jack cheese

2 to 3 ounces processed cheese, cubed

Peel and devein shrimp and set aside. Place remaining ingredients (through fresh garlic) in a saucepan. Stir and let simmer for 10 minutes. Remove pan from heat and let cool. Place shrimp in an oven-proof casserole dish and pour the cooled sauce over the shrimp. Cover and refrigerate for at least 4 hours, or preferably overnight.

For the grits, bring water and milk to a boil in a large saucepan. Slowly whisk in the grits and season with salt, pepper and garlic. Reduce heat to medium-low and cover. Cook 5 to 7 minutes or until thickened, stirring occasionally. Remove from heat and stir in butter, shredded cheese and processed cheese.

When ready to serve, preheat oven to 400 degrees. Bake shrimp and sauce for 15 to 20 minutes. Serve shrimp immediately over cheesy grits or alone with crusty French bread and a salad.

Thomas Wells | Buy at photos.djournal.com Stevens and her nieces make garnergirls pickles using her mother's recipe.

Thomas Wells | Buy at photos.djournal.com
Stevens and her nieces make garnergirls pickles using her mother’s recipe.

Marti’s Mexican Cornbread

11⁄2 cups self-rising cornmeal

1⁄2 cup vegetable oil plus 3 tablespoons

1⁄4 cup sugar

1⁄2 teaspoon salt

2 eggs, beaten

1 large onion, chopped

1 cup creamed corn

1 teaspoon crushed red pepper

1⁄2 cup buttermilk

Preheat oven to 350 degrees.

Combine cornmeal, 1⁄2 cup oil and remaining ingredients and mix well. Heat remaining 3 tablespoons oil in a 10-inch iron skillet on top of the stove. When hot, pour cornbread batter in the skillet and bake in the oven for about 45 minutes. Cornbread will be done when top is golden brown.

Sharon’s Green Beans

4 cans cut green beans

8 slices bacon, cut into 1⁄2-inch pieces

1 small onion, diced

1⁄2 cup sugar

1⁄2 cup white vinegar

Preheat oven to 350 degrees.

Drain green beans and pour into a 9×11-inch baking dish. In a sauté pan, fry the bacon until crisp and sprinkle over the beans. Sauté onion in bacon drippings until translucent. Add sugar and vinegar to the pan and cook until boiling. Pour mixture over the beans. Bake 1 to 11⁄2 hours until the beans reach desired doneness.

MawMaw Dot’s Banana Pudding

Pudding

1⁄2 cup sugar

2 tablespoons all-purpose flour

1⁄2 teaspoon salt

3 egg yolks

2 cups whole milk

1 teaspoon pure vanilla extract

32 vanilla wafers

2 to 3 ripe bananas, sliced

Meringue

3 egg whites

2 tablespoons granulated sugar

Pinch of salt

1⁄4 teaspoon cream of tartar

Preheat oven to 375 degrees.

For the pudding, combine sugar, flour and salt and place in the top of a double-boiler over medium heat. Whisk in egg yolks until well combined. Slowly pour in milk, whisking all the while, and continue whisking until well-mixed. Reduce heat to medium-low. Cook while stirring or whisking constantly until thick, 10 to 13 minutes. Remove from heat. Whisk in vanilla.

For the meringue, whip the egg whites until they start to thicken. Gradually add the sugar, followed by a pinch of salt and the cream of tartar. Continue to whip until tall peaks form.

Layer the following bottom-to-top in an oven-proof casserole dish: Vanilla wafers on the bottom and sides of the dish, sliced bananas, pudding and meringue. Bake 12 minutes, until meringue is lightly browned. Allow to cool for 10 minutes before serving.

Note: You can also layer and cook exactly as described above, but instead of using a casserole dish, use 4 half-pint Mason jars for individual servings.

Nancy’s Blueberry Salad

1 small box black cherry gelatin

1 small box berry blue gelatin

1 small box raspberry gelatin

2 cups boiling water

1 (15-ounce) can blueberries

1 small can crushed pineapple

1 (8-ounce) block cream cheese

1⁄2 cup sugar

2 cups sour cream

1⁄2 cup chopped pecans

Dissolve gelatin in boiling water. Drain blueberries and pineapple, saving the liquid. Add enough water to the reserved blueberry and pineapple juice to make 1 cup of liquid. Stir the blueberries, pineapple and the 1 cup of liquid into the dissolved gelatin. Pour mixture into a 9×13-inch dish and refrigerate until firm.

In a mixing bowl, combine cream cheese, sugar, and sour cream and mix until smooth. Spread on top of congealed gelatin mixture and sprinkle with pecans.

Crusty Coconut Pie

1⁄2 cup milk

11⁄2 cups frozen coconut

1 cup sugar

1⁄2 stick butter, softened

3 eggs

1 teaspoon vanilla

1 (9-inch) unbaked pie shell

Preheat oven to 350 degrees.

Pour milk over coconut and let sit while creaming sugar and butter until light and fluffy. Add eggs, one at a time, and mix well. Add milk, coconut and vanilla and mix well. Pour into pie shell. Bake at 350 degrees for 45 to 60 minutes or until pie is firm and golden brown.