I've been on the hunt for new flavors lately and would love to hear about your go-to comfort food recipes. What's that one dish you make that always hits the spot? I’m all about the simple, satisfying meals, so if you've got a recipe to share, please do!
Favorite Cooking Recipes
- Thread starter Alan
- Start date
Gopher0
Member
- Joined
- Jun 30, 2025
- Messages
- 19
Charleston style shrimp and grits
Ingredients
a.. 2 pounds medium shrimp, peeled and deveined
b.. Essence, recipe follows
c.. Salt
d.. 8 ounces andouille sausage
e.. 1 tablespoon vegetable oil
f.. 1 cup finely chopped yellow onion
g.. 1/2 cup finely chopped red bell pepper
h.. 1/2 cup finely chopped green bell pepper
i.. 1 teaspoon minced garlic
j.. 1 1/2 cups chicken broth, or canned, low-sodium chicken stock
k.. 1/4 cup heavy cream
l.. 2 tablespoons finely chopped green onions
m.. 2 tablespoons minced parsley
n.. Charleston-Style Grits, recipe follows
Directions
Season the shrimp with Essence and salt. Heat a large, heavy sauté pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
Charleston Style Grits:
a.. 6 cups water
b.. Salt to taste
c.. 1 1/2 cups quick cooking or old-fashioned grits (not instant!)
d.. 2 cups milk
e.. 1 cup heavy cream
f.. 8 tablespoons butter
g.. Freshly ground black pepper, to taste
In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
Yield: 4 to 6 servings
Ingredients
a.. 2 pounds medium shrimp, peeled and deveined
b.. Essence, recipe follows
c.. Salt
d.. 8 ounces andouille sausage
e.. 1 tablespoon vegetable oil
f.. 1 cup finely chopped yellow onion
g.. 1/2 cup finely chopped red bell pepper
h.. 1/2 cup finely chopped green bell pepper
i.. 1 teaspoon minced garlic
j.. 1 1/2 cups chicken broth, or canned, low-sodium chicken stock
k.. 1/4 cup heavy cream
l.. 2 tablespoons finely chopped green onions
m.. 2 tablespoons minced parsley
n.. Charleston-Style Grits, recipe follows
Directions
Season the shrimp with Essence and salt. Heat a large, heavy sauté pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
Charleston Style Grits:
a.. 6 cups water
b.. Salt to taste
c.. 1 1/2 cups quick cooking or old-fashioned grits (not instant!)
d.. 2 cups milk
e.. 1 cup heavy cream
f.. 8 tablespoons butter
g.. Freshly ground black pepper, to taste
In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
Yield: 4 to 6 servings
RealCruiser
Member
- Joined
- Sep 20, 2025
- Messages
- 9
One comfort food I always fall back on is a good homemade chicken pot pie. It's hearty, satisfying, and really hits the spot every time. I'd love to hear what simple but flavorful dishes everyone else relies on when they need that cozy, reliable go-to meal
