Shrimp ’N’ Grits

In a medium saucepan, combine the water, 1¾ cups of the stock, and the cream; bring to a boil over medium-high heat.

Gradually and slowly whisk in the grits.

Reduce the heat to low, stirring, until only an occasional bubble breaks the surface.

Simmer for 30 to 40 minutes, until grits are fully cooked.

Add the cheese, butter, and ½ teaspoon hot sauce to the grits, stirring to combine.

Reduce the heat to the lowest setting and keep the grits warm.

In a large skillet over medium-high heat, cook the bacon until crisp.

Remove the bacon and drain on paper towels.

Reserve about 1 tablespoon of drippings in the skillet.

Crumble the bacon and set aside.

Sprinkle the shrimp all over with salt and pepper; dredge in the flour.

Add the shrimp and garlic to the bacon grease in the skillet and sauté 2 minutes, or until shrimp are light brown.

Stir in the remaining chicken stock and hot sauce and cook 2 more minutes, gently scraping the bottom of the skillet with a spatula to loosen any particles that stick to the bottom of the skillet.

Serve shrimp mixture over the warm cheese grits.

Top with the crumbled bacon; serve immediately with lemon wedges on the side.