Hickory Smoked Homicide (30 page)

Authors: Riley Adams

1 cup heavy cream
2 cups water
1½ cups hot chicken stock
¼ cup butter
salt and black pepper to taste
1 cup stone-ground grits (if you use quick-cooking grits,
reduce heavy cream to ½ cup, and reduce chicken
stock to 1 cup)
1 cup sharp cheddar cheese
¼ teaspoon hot sauce
1 pound large raw shrimp, peeled, deveined, and cut in
half lengthwise
3 tablespoons lemon juice
1 small, finely chopped Vidalia onion
1 clove minced garlic
6 slices of chopped, cooked bacon (reserve the bacon
grease after cooking)

Combine cream, water, and chicken stock in a large saucepan over medium-high heat and bring to a low boil. Add the butter, salt, and pepper to the pot. Stir in the grits slowly, and reduce the heat to medium-low. Cook the grits for 20 minutes or until soft. Remove from heat and stir in the cheddar cheese and hot sauce. Cover the pot with a lid to keep the grits warm.

Spray shrimp with lemon juice and sprinkle with salt and pepper; then set the shrimp aside. In a large frying pan over medium-high heat, cook the onion and garlic in the reserved bacon grease for 5–7 minutes or until the onion is soft. Add the shrimp and bacon and sauté for another 5 minutes or until shrimp are cooked (opaque). Remove the mixture from the heat.

Spoon the hot grits onto plates and top with the shrimp and bacon mixture.

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