People always act like they are sorry I have a December birthday, but my family has always made sure that my birthday was separate from Christmas.

I always wondered if other December birthday girls felt that way. Happily enough, I got to find out first hand that one friend of mine has a family that feels the same way. This past December for her birthday, my friend Blanche received two tickets to go see Paula Deen and her son’s show that was coming to Vicksburg. After her sons assured her (repeatedly) that they did not want to go with her I gladly accepted the offer.

I like Paula Deen. Her recipes are usually good and her good humor is contagious. And, of course, if you know her story she is definitely a Southern woman who made it to where she is with a lot of hard work and sacrifice. Saturday we were given a taste of that humor live, and it was great.

We also learned a few things. On her show they obviously have to keep her tied down because she wandered into the audience numerous times, exchanged hugs and stories with her fans. Every time her son tried to lure her back on stage she had one more thing to say. Her husband, Michael, was there and her daughter-in-law with the newest addition to the Deen family, grandson Jack.

My favorite part of the show? Well the first one would have to be when she announced to an audience of 1,900 people that the Grove at Ole Miss was the premier tailgating spot in the South, if not anywhere. The Bama fan beside me rolled her eyes, the Bulldog fans groaned and all the Rebels in the audience cheered. I think I will send her an invitation to come to a game, and then I could talk her into doing my cooking that weekend!

The second favorite thing? Why, a recipe of course. While Paula talked, her sons cooked, and the smells drifting out to the audience were mouth-watering. They made shrimp and grits and gave us the recipe in our program. The recipe below is for two people but they did say that it was easily multiplied for a crowd. I think you and your family would love this on a cold night. The recipe below is courtesy of Paula Deen.

Shrimp and grits

2 cups water

3/4 teaspoon salt

1 cup uncooked grits

2 tablespoons olive oil

1/2 cup diced tasso ham

2 tablespoons diced leeks

2 tablespoons diced onion

2 tablespoons diced green bell pepper

20 shrimp, peeled and deveined, with tails on (I would take these off)

1 to 2 tablespoons white wine

1 cup heavy cream

Salt and pepper

Green onion tops, chopped

Bring the water and salt to a boil. Add the grits and stir constantly for 1 minute. Cover and cook, stirring occasionally, until the grits are thick and creamy. Heat the oil in a large skillet over medium-high heat. Add the tasso and sauté until crisp, about 7 to 9 minutes. Add the vegetables and sauté until the onions are translucent. Add the shrimp and sauté for about 30 to 45 seconds, or until pink. Remove the shrimp from the pan and set aside. Deglaze the pan with the white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper to taste. Divide the grits between two serving plates. Then line the edges of each plate with 10 shrimp. Pour the sauce over the shrimp and garnish with green onion tops.

Christina Hall writes a weekly food column. She can be reached at christina.hall@natchezdemocrat.com.