Georgia Magazine - January 2020 - 40

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GEORGIA Cooks

EASY LEMON COOKIES
1 (18.25-ounce) package lemon cake mix
1/2 cup lemon juice
1/2 cup vegetable or canola oil
1 egg

Preheat oven to 350 degrees. Very lightly grease 2 cookie sheets and set aside.
In the bowl of an electric mixer, combine the cake mix, lemon juice, oil and egg at
medium speed until thoroughly blended.
Using a tablespoon, scoop batter and place 2 inches apart on the prepared cookie
sheets. Bake 10-11 minutes, watching carefully to make sure the cookies do not
overbrown. Transfer to a wire rack to cool completely. Yields 1-1/2 dozen cookies.

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40

Georgia Magazine

January 2020

LEMON SHRIMP AND GRITS
4 cups chicken stock, divided
1 small lemon, juiced, zested
3/4 cup old-fashioned grits
1 tablespoon unsalted butter
2 teaspoons vegetable oil
1 large sweet onion, peeled, chopped
1 tablespoon all-purpose flour
1 tablespoon chopped fresh (or 1 teaspoon
dried) basil or tarragon
1/2 teaspoon dry mustard
1 pound large or medium raw shrimp,
peeled, deveined
1/2 teaspoon salt
1/4 teaspoon black pepper
4 lemon wedges

Place 3 cups chicken stock along
with the lemon juice and zest in a medium saucepan over medium-high heat.
When the mixture comes to a boil, slowly
add grits, stirring constantly. Reduce the
heat to low, cover and cook 12-14 minutes or until the grits are thick. Remove
from the heat and let stand 5 minutes.
Meanwhile, heat the remaining
stock for 1 minute in the microwave.
Cover and set aside. Place the butter and
oil in a large skillet over medium heat.
When hot, add onions and cook, stirring frequently, for 5-6 minutes or until the onions
are soft. Sprinkle with flour, basil or tarragon and dry mustard. Cook 30 seconds
longer, and slowly add the warm stock. Stir in the shrimp, and reduce the heat to low.
Cook, stirring constantly, for 2 minutes or until the shrimp are opaque. Remove from
the heat and season with salt and pepper.
To serve, spoon grits into warm serving bowls and top with the shrimp mixture.
Serve warm with the lemon wedges. Yields 4 servings.
ISTOCK.COM / NICOLESY

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Tammy Algood develops recipes that feature farm-fresh food for The Tennessee
Magazine, published by the Tennessee Electric Cooperative Association in Nashville.
http://www.ISTOCK.COM
Georgia Magazine - January 2020

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