Shrimp and grits is an iconic comfort dish in most parts of the South. These grits have a creamy richness that is so critical to the essence of good shrimp and grits. Lizabeth Elvington — Dillon, South Carolina
This delightfully different jambalaya is lighter than many of the traditional sausage varieties. Plus, it's a great way to use up leftover ham. I appreciate how easy it is to prepare, and I love the aroma while it's cooking.
I used to work at a restaurant that served a variation of chicken with penne pasta. I didn't know how easy it would be to make until I gave it a shot at home - now it's always a requested meal around my house. —Rusty Koll, Elmwood, Illinois
I found this super-quick shrimp recipe in a magazine years ago and have changed it to suit my taste. To speed things along, I cook the rice in the microwave, using chicken broth instead of water. I’ve only had compliments whenever I’ve served it. –Jean Gauthier, Rives Junction, Michigan
While living in Canada, I sampled this colorful dish at a neighbor's. The following Christmas, I served it instead of my traditional turkey, and I received numerous compliments on it. I frequently substitute shrimp or sausage for the chicken...or add all three.
-Bonnie Brann, Pasco, Washington
For a sweet and spicy meal, I serve shrimp and vegetables in a honey, lemon juice, pepper sauce alongside dressed-up grits. It's my fresh spin on the Southern classic. —Judith King, Madisonville, Tennessee
These seafood sammies are a tasty way to get heated up. Simply adjust the seasoning and hot sauce to put some pop in a yummy pita. I even use more hot sauce for dipping. —Kent Whitaker, Rossville, Georgia