Ingredients

    * 2-2½ cups Shrimp Stock (shrimp peels & parts,dried shrimp flakes, mirapoix, 
peppercorns)
    * 3-4 strips thick smoky Bacon
    * 1 lb large Shrimp, peeled (use peels to make stock)
    * 1 pint (divided) heavy Cream
    * 1 recipe coarse grain Hominy Grits, time to complete when Shrimp are ready to 
serve
    * Butter
    * Half an onion, minced
    * 2-3 cloves Garlic, minced
    * 1-2 Jalapeños, seeded, julienned/minced
    * dash Sherry
    * juice 1 Lime
    * 3-4 Scallions, sliced, to garnish
    * Salt, Black Pepper, Cayenne, Red chile flakes, Paprika, to taste

Procedure

   1. Slice the bacon into 1 inch pieces bacon & fry until not too crisp; remove & 
reserve
   2. Sauté onion & garlic in bacon fat until just softened (about 2-3 minutes)
   3. Add chilies
   4. Lightly season shrimp & add; sauté until ~half cooked – just turning pink, then 
remove & reserve w/ bacon
   5. Deglaze with sherry
   6. Add 1 cup (250 ml) cream & bring to boil, reduce
   7. Add 1 cup shrimp stock, bring to a high simmer and reduce
   8. The liquid should thicken; if necessary, add floured butter at this point (beurre 
manié)
   9. Season with salt, pepper, chili flakes, cayenne, and paprika
  10. Add bacon & shrimp back in & cook gently until shrimp just done
  11. Add lime juice
  12. Serve over grits, garnish with scallions or chives