Amy's Recipes

Grits:

2 cups water
1 T butter
½ cup grits

Bring to a simmer, turn down heat and cook until creamy, add:
¾ grated cheddar cheese

Shrimp:

Mix and set aside:
juice of one large or two small lemons
1 t Worcestershire sauce
¼ cup cream

Dice and put in bowls together:
1 jalapeno and 3-4 cloves of garlic, crushed
1 bell pepper (yellow or orange is prettiest) and ½ cup green and greenish-white parts of green onions

Put a tablespoon of butter or oil in a cast iron pan and heat until sizzling. Add the jalapeno and garlic and cook for a minute. Add the bell pepper and onion and cook for one more minute.

Add:
1½ pounds peeled, with tails removed shrimp
1 can petite diced tomatoes

Cook for about two minutes, then turn the heat down, add the cream mixture and simmer until the shrimp is cooked through. Taste and add salt if needed. Serve the shrimp over the grits.

2 cups bread flour
½ T yeast
½ cup warm water
2 T sugar or honey
2 T melted butter, cooled to about room temp
1 egg (divided)
½ t salt
sesame or poppy seeds (optional)

Mix water, sugar and yeast in a bowl.

Whisk egg in a soup or cereal bowl. Add ⅔ of the egg and the melted butter to the yeast mixture, then the flour and last, the salt.

Mix until it pulls away from the sides and forms a ball. Knead until smooth. Put in an oiled and covered bowl to rise until doubled.

Punch the dough down and divide into 6-8 even balls. Roll into round balls for burger buns or logs for hot dog buns. Place on a greased cookie sheet 3 inches apart and cover for a second rise.

Add about a tablespoon of water to the remaining egg and lightly brush egg wash on top of each bun. Garnish with sesame or poppy seeds if desired.

Bake at 375 degrees for 13-15 minutes until golden brown.

Adapted from https://simpleisgourmet.com/quick-homemade-hot-dog-and-hamburger-buns