Q. Recently some friends and I dined at Lilly’s in Boca Raton. We all ordered the Shrimp Grand Marnier. It was absolutely delicious. Will the chef share the recipe? — Nancy Sklarew, Delray Beach

A. Co-owner Sal Lazzara of Lilly’s New Cuisine, 452 E. Palmetto Park Road, Boca Raton, 561-362-0208, says Shrimp Grand Marnier is an easy recipe, and he is right. It is a last-minute preparation, once your shrimp are peeled and butterflied, the garlic minced and the fresh basil chopped. All can be done a few hours in advance.

The restaurant recipe was for an individual serving. We doubled it easily, but it is not a recipe suitable for a large group. Make sure your jumbo shrimp are firm, fresh and sweet smelling. You can judge the number you need by the size of the shrimp. Though the recipe calls for four per serving, we found that three of the magnificent shrimp we bought were more than generous for a single serving. The count per pound of jumbo shrimp is eight to 10.

Once you taste the thick, creamy, almost caramelized Grand Marnier sauce, you will wonder what other seafood or poultry dishes you might use it with.

Full of pecans? Make a pie with peanuts

Q. My husband loves peanuts, and while we were visiting in North Carolina this summer, we had a Peanut Pie at one of the restaurants. He just loved it and has been talking about it ever since. I have looked in all my cookbooks and can’t find anything except pecan pie recipes. We were both hoping you might have an answer for us. — Lillian Reeves, Boca Raton

A. Thanks again to my deceased Aunt Jen from West Virginia, I have her recipe for a Peanut Pie. It is a wonderful replacement for pecan pie if you are a peanut lover. The original recipe calls for the jumbo Virginia roasted peanuts, which are indigenous to sections of Virginia and North Carolina. But I have used the commonly available cocktail peanuts.

Leavening, buttermilk make corn bread cake

Q. For many years, I tried to duplicate the corncake made with cornmeal. I’ve made corn bread recipes but none ever came close to Mom’s Johnnycake. She made it often for the family in the ’30’s. It was served as a cake, for dessert. Although it looked like corn bread, it was moist and sweet with a cakelike texture. My mom did not write a recipe for it. I thought if I sweetened a corn bread recipe it would work, but not so. — Philiss Wingate, Boynton Beach

A. In a cookbook I have called Bicentennial Heritage Recipes of 1976 (Favorite Recipe Press) there is a recipe called Mamma’s Johnnycake. Johnnycakes (Jonny Cakes in Rhode Island) get their name from a corruption of “Journey cakes,” which were corncakes that could be put in the pocket and eaten as a ration on long journeys.

The recipe I have is a simple combination of cornmeal, salt, boiling water and milk. However, this recipe, sweetened with molasses, has ample amounts of baking powder and baking soda to give it a nice leavening. The buttermilk in the recipe keeps the “cake” moist.

Bacon-wrapped balls a crabmeat treat

Q. I used to have a good appetizer made with crabmeat, then rolled into balls and wrapped in bacon and broiled. Could you furnish me with one since I lost mine? — Sylvia Rhinehart, Fort Lauderdale

A. The recipe for Crabmeat Balls wrapped in bacon that I have is from a magazine ad I clipped back in the ’70s. This is a delicious cocktail tidbit. Although best served warm, these balls are just as good at room temperature if the bacon is nice and crisp. Don’t try to do all 24 at once, since turning them to brown evenly is a lot easier when working with 12 at a time.

Shrimp fried rice couldn’t be easier

Q. Do you have a quick version for shrimp fried rice? My family likes it a lot and I would like to be able to make it at home. — Rosemary Walk, Pompano Beach

A. I do. All you need to remember is to have 3 cups cooked rice ready. The rest is a breeze.

Have a cooking question? Trying to track down a long-lost recipe? Send your questions (be sure to include phone number) to “You Asked for It,” Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail to . Put “You Asked for It” in the subject line and include your name, address and phone number. No personal replies.

ENTREE

EASY SHRIMP FRIED RICE

REMEMBER TO COOK YOUR RICE AHEAD; THE REST IS EASY.

2 large eggs

2 tablespoons water

2 tablespoons vegetable oil (we used canola)

4 scallions, white and 1-inch of green, chopped

3 cups cold cooked rice (about 1 cup uncooked)

6 ounces cooked baby shrimp*

3 tablespoons soy sauce (the Kikkoman Lite Soy Sauce is recommended), or to taste

In a bowl, whisk eggs and water together well. Set aside.

In a large heavy skillet, heat oil over medium heat. Add scallions and saute 1 minute or until fragrant. Add egg mixture and stir to reach texture of coarsely scrambled eggs. Stir in cooked rice, separating grains as much as possible. Add shrimp and soy sauce; cook, stirring, until heated thoroughly. Makes 6 servings.

Per serving: 197 calories, 32 percent calories from fat, 7 grams total fat, 113 milligrams cholesterol, 1 gram saturated fat, 9 grams protein, 23 grams carbohydrates, .49 gram total fiber, 337 milligrams sodium.

*Look for salad shrimp at the fish market. They are small, cooked shrimp perfect for this dish.

ENTREE

LILLY’S SHRIMP GRAND MARNIER

MAKE SURE TO SERVE THIS WITH CRUSTY BREAD TO MOP UP EVERY DROP OF THE HEADY GRAND MARNIER SAUCE.

6 jumbo shrimp (about 13/4 ounces each)

1/3 cup all-purpose flour

2 large eggs, beaten

1/4 cup vegetable oil (we used canola)

4 tablespoons unsalted butter

2 large garlic cloves, minced

1/4 cup coarse-chopped fresh basil

Salt and fresh-ground black pepper, to taste

1/2 cup Grand Marnier liqueur

Shell shrimp, leaving last segment of shell and tail in place. With kitchen shears or a sharp knife, split shrimp along inner curve, stopping at last segment and cutting just deep enough to expose black vein. Spread shrimp wide, open and rinse under cold running water to remove vein. You may have to use your fingers to pull it out. Pat dry with paper towels. If done a few hours ahead, be sure to press shrimp wide open again before continuing.

When ready to cook and serve, dredge each shrimp in flour then in beaten eggs.

In a large, heavy skillet, heat oil over medium-high heat. Fry shrimp in one layer 11/2 minutes a side or until nicely browned and not quite cooked through. Transfer to paper towels.

Drain all oil from pan and wipe with paper towels. Over medium heat, melt butter. Stir in garlic, basil, salt and pepper. Add Grand Marnier. Bring to a boil, reduce heat to medium and cook until mixture is thick, creamy and in almost a caramelized state. Exact timing is difficult to determine because it depends upon your pan size.

Return shrimp to pan just a minute before sauce is done. Finish cooking shrimp. Serve on each of 2 warm plates. Makes 2 servings.

Per serving: 664 calories, 69 percent calories from fat, 51 grams total fat, 492 milligrams cholesterol, 17 grams saturated fat, 32 grams protein, 17 grams carbohydrates, .87 gram total fiber, 394 milligrams sodium.

DESSERT

PEANUT PIE

UNSALTED OR LIGHTLY SALTED PEANUTS ARE BEST. IF YOU USE THE SALTED VARIETY, OMIT THE SALT IN THE RECIPE.

1/2 cup sugar

1 cup dark corn syrup

3 large eggs

1/4 cup butter, melted

1/4 teaspoon salt

3/4 teaspoon pure vanilla extract

1 to 11/2 cups lightly salted or unsalted peanuts

1 (9-inch) unbaked pie shell, your own or store-bought

1 cup heavy cream, whipped

Preheat oven to 350 degrees. In a large bowl, beat sugar, corn syrup, eggs, butter, salt and vanilla with an electric mixer on medium speed until smooth. Stir in peanuts. Place pie shell in pie plate, place pie plate on middle rack of the oven and pour peanut mixture carefully into it.

Bake 55 to 60 minutes or until a knife inserted in center comes out clean. Cool completely before serving with about 2 tablespoons whipped cream per serving. Makes 8 servings.

Per serving: 491 calories, 51 percent calories from fat, 28 grams total fat, 115 milligrams cholesterol, 11 grams saturated fat, 8 grams protein, 56 grams carbohydrates, 1 gram total fiber, 304 milligrams sodium.

Double Whammy Peanut Pie Variation: For a double whammy of peanut flavor, substitute about 1/3 cup creamy peanut butter for the melted butter.

Per serving: 498 calories, 49 percent calories from fat, 27 grams total fat, 100 milligrams cholesterol, 8 grams saturated fat, 10 grams protein, 58 grams carbohydrates, 2 gram total fiber, 307 milligrams sodium.

BREAD/DESSERT

MAMMA’S JOHNNYCAKE

MADE IN AN 8-INCH-SQUARE PAN AND CUT INTO PIECES, THIS CAN BE SERVED AS A DESSERT WITH SOME MAPLE SYRUP POURED OVER IT.

3/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 large egg

2 tablespoons molasses (either robust or mild — we prefer the mild)

1 cup buttermilk

1/2 cup cornmeal

Preheat oven to 375 degrees. Grease an 8-inch-square baking pan.

In a nonreactive large mixing bowl, whisk together flour, salt, baking soda and baking powder. Transfer to a piece of wax paper.

In same bowl, beat egg, then add molasses and buttermilk. Stir in dry ingredients, then cornmeal. Pour into prepared pan and bake in center of oven 25 to 30 minutes or until firm to the touch and lightly browned. Let cool before serving. Makes 6 large or 12 small servings.

Per serving: 72 calories, 12 percent calories from fat, .95 gram total fat, 19 milligrams cholesterol, .26 gram saturated fat, 3 grams protein, 13 grams carbohydrates, .75 gram total fiber, 255 milligrams sodium.

APPETIZER

CRABMEAT BALLS

THESE ARE BEST SERVED WARM, BUT ROOM TEMPERATURE IS NEXT BEST. YOU CAN MAKE THE BALLS SEVERAL HOURS AHEAD AND REFRIGERATE UNTIL READY TO BROIL.

2 (6-ounce) cans fancy white crabmeat

1 cup fresh bread crumbs

3 tablespoons sherry wine

2 teaspoons fresh lemon juice

1 tablespoon minced or grated onions

1 teaspoon dry mustard

1/2 teaspoon salt

Fresh-ground black pepper, to taste

12 lean bacon slices, cut crosswise in half

Drain crabmeat well and flake. In a nonreactive large mixing bowl, combine crabmeat with bread crumbs, sherry, lemon juice, onions, mustard, salt and pepper; mix well.

Shape into walnut-sized balls. Wrap each in a piece of bacon secured with toothpicks.

When ready to cook, preheat broiler. Place half of the balls at a time on a broiler rack about 6 inches from heat source. Broil about 10 minutes or until bacon is crisp, turning to brown evenly. Repeat with remaining balls. Makes about 24 balls.

Per ball: 43 calories, 29 percent calories from fat, 1 gram total fat, 12 milligrams cholesterol, .23 gram saturated fat, 4 grams protein, 3 grams carbohydrates, .19 gram total fiber, 169 milligrams sodium.