Creamy Southern stone-ground grits with Cheddar cheese, plump sauteed shrimp, crisp bacon, garlic, and scallions.
Paula Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business evolved into The Lady & Sons Restaurant. Paula is the author of Paula Deen's Kitchen Wisdom and Recipe Journal, Christmas with Paula Deen, Paula Deen: It Ain't All About the Cookin', Paula Deen & Friends, The Lady & Sons Just Desserts, The Lady & Sons Too!, and The Lady & Sons Savannah Country Cookbook. She publishes a bimonthly magazine, Cooking with Paula Deen and is a regular guest on QVC, where she sells her books and food products.