Shrimp and Grits is undoubtedly the most requested recipe I have yet created. In 1985 Craig Claiborne visited Crook’s Corner in Chapel Hill for dinner and sampled many dishes. After dinner he asked me to prepare Shrimp and Grits for him in my kitchen the next morning. Mr. Claiborne, who is a champion of southern foods, especially grits, later published this and several other recipes from my book in the New York Times, and the craze was on. Now we serve over 10,000 plates of Shrimp and Grits a year at Crook’s Corner. Here is the “real” recipe.