1 1/2lbs.Wright’s Thick Cut baconDiced into approx. 1/2 inch pieces
9 oz.Unicoi Preserves Apple Cider Pepper Spread
3lbs.Georgia Wild Caught Shrimp
Kosher Salt & Black Pepperto taste
2 tablespoonsUnsalted Butter
2 tablespoonsOliver Farm Peanut Oil
1 1/2 cupsHabersham Vineyard Signet Wine
1/2lb.Mountain Fresh Creamery Butter
Fresh chopped chives
Combine water, salt, cream and butter in stockpot, stirring in grits over high heat. Stir constantly until boiling to prevent grits from clumping. Lower heat to simmer, cover with lid, stirring occasionally for approximately 30 minutes, adding water if the grits get too thick. Stir in cheese, taste for salt and adjust if necessary. Cover and keep grits warm over low heat.
Cook bacon over medium heat until browned, drain off bacon grease, return bacon to pan.
Add 9 oz. jar Unicoi Preserves Apple Cider Pepper Spread to bacon. Cook over medium heat, stirring constantly. Reduce the liquid until almost evaporated. Remove candied bacon from pan to a Silpat or parchment paper. Spread out to cool.
Peel and de-vein shrimp. Rinse shrimp and pat dry, then season lightly with kosher salt and black pepper.
Heat 2 T. unsalted butter and 2 T. Oliver Farm Peanut Oil in a skillet over medium high heat.
Add shrimp to hot pan in batches, don’t crowd the pan! Sear one minute per side and remove shrimp from pan.
Add 1 ½ cups Habersham Vineyard Signet Wine, turn up heat to hard simmer, add ½ lb. Mountain Fresh Creamery Butter and cook for 5-7 minutes, reducing sauce slightly. Taste for salt and adjust if necessary.
Return shrimp and juices to pan, toss to coat the shrimp and cook over medium heat, approximately 2 minutes.
Ladle grits into bowl, top with shrimp, pan sauce, candied bacon and chopped chives.