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1
Generously butter an 8- or 9- inch square baking dish.
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2
In a medium saucepan, bring 3/14 cups of water to a boil.
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3
Stir in the grits and 1/2 teaspoon salt and bring to a simmer over low heat.
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4
Cook, stirring occasionally, until all the liquid is absorbed, about 10 minutes.
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5
Pour into the baking dish and chill until firm, at least 1 hour.
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6
Invert the grits onto a work surface and cut into quarters, then halve diagonally to make 8 triangles.
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7
In a large heavy nonreactive skillet, cook the bacon over moderate heat until crisp.
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8
Transfer the bacon to paper towels to drain; crumble the bacon.
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9
Reheat the bacon fat in the pan.
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10
Add the grits triangles and cook over high heat until golden, about 4 minutes per side.
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11
Transfer to a platter and keep warm.
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12
Wipe out the skillet and heat the olive oil in it.
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13
In a large bowl, combine the cumin, chile powder, ground chiles, 1/4 teaspoon salt and the black pepper, then add the shrimp and toss to coat.
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14
Add the shrimp and garlic to the skillet and cook over high heat until the shrimp are just pink, about 2 minutes.
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15
Add the jalapenos and cook until crisp-tender, about 2 minutes.
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16
Add the scallions and bacon and cook for 1 more minute.
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17
Stir in the lime juice and chicken stock and heat through.
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18
Spoon the shrimp and sauce over the grits cakes.
