Hickory Smoked Homicide (30 page)

Authors: Riley Adams

BOOK: Hickory Smoked Homicide

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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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In the seaside village of Cape Willington, Maine, Candy Holliday has an idyllic life tending to the Blueberry Acres farm she runs with her father. But when an aging playboy and the newly crowned Blueberry Queen are killed, Candy investigates to clear the name of a local handyman. And as she sorts through the town’s juicy secrets, things start to get sticky indeed ...

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