To make the best-ever shrimp and grits, I cooked the grits in chicken broth and half and half. The shrimp were sautéed with minced onion, celery and green pepper and topped with crispy bacon.

Not long ago, my editor mentioned in passing that her favorite thing to eat is shrimp and grits. Suddenly, and for reasons as mysterious as they are inexplicable, I was struck by a consuming desire to write about shrimp and grits.

Fortunately, as with practically everyone who has ever had it, I happen to like shrimp and grits. I still remember the first time I tried it: It was at a little neighborhood bistro in Richmond, Virginia, perhaps 30 years ago. Despite living only a few hours from South Carolina, where the dish originated and was popularized, I had not even heard of it at the time.

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