The very first shrimp and grits recipe most certainly originated in the south. Shrimp and grits is a classic southern recipe using that popular southern ingredient, grits. Learning to make grits correctly is like learning how to make gravy. It seems so simple any idiot can do it. And it is, after you've practiced and got the technique down pat. It's a texture thing. You have to learn the right temperature and cooking time for your particular stove to get grits just right. And for an authentic southern recipe, use regular grits, not quick cooking grits.

This shrimp and grits recipe was given to me by a friend after hearing about my interest in the classic southern recipe. She says it is a copycat restaurant recipe of Crook's Corner shrimp and grits recipe. Crook's Corner is a restaurant in Chapel Hill, North Carolina, famous for their shrimp and grits. Crook's Corner is supposed to have the best shrimp and grits recipe anywhere.

I've never eaten at Crook's Corner. But after trying this shrimp and grits recipe, I plan to visit when I'm in the area. This shrimp and grits recipe is like gourmet food. And I don't even like grits. I was hunting this recipe for my husband, who DOES like old-fashioned southern grits. This shrimp and grits recipe serves 4.

2 cups water

1 14.5 ounce can chicken broth

1 can evaporated milk

salt and pepper to taste

1 cup grits (not quick cooking grits)

3/4 cup cheddar cheese, shredded

1/4 cup parmesan cheese

2 tablespoons butter

1/2 teaspoon hot sauce (adjust to taste preference)

3 slices bacon (optional)

1 pound peeled and deveined medium size shrimp

1/4 cup flour

1 cup mushrooms, sliced (optional)

1/2 cup chopped green onions

2 cloves chopped garlic

1/2 cup chicken broth

2 tablespoons lemon juice

1/4 teaspoon hot sauce (adjust to taste)

lemon wedges

Bring first 3 ingredients to a boil. Add the grits a little at a time, mixing with a whisk or fork. Reduce heat and simmer for about 10 minutes or until grits become thick. Stir occasionally to avoid lumps. Add salt and pepper, cheeses, 2 tablespoons butter, and 1/2 teaspoon hot sauce. Keep warm.

Cut bacon into one inch pieces. Fry in a skillet until crispy. Remove from skillet and save about 1 tablespoon of the bacon drippings. Crumble the bacon after it has cooled.

Season the shrimp with salt and pepper. Coat in flour. Saute the mushrooms and green onions in the bacon drippings for about 5 minutes or til tender. Add the garlic and coated shrimp to the skillet. Saute for about 3 minutes, until shrimp are browned. Add all of the rest of the ingredients except for the lemon wedges. Cook for about 3 more minutes, stirring as it cooks.

Take the cooked grits that you've set aside and divide them up into four bowls. Add the shrimp mixture on top of the grits in each bowl. Add crumbled bacon to each bowl. Serve with lemon wedges on the side.

For true southern authenticity, be sure that 'sweet tea' is served as the beverage to go along with your shrimp and grits recipe.