Cook chopped bacon in a Dutch oven over medium heat
until crisp. Remove half the cooked bacon from the pan and 1
Tablespoon drippings (keep separate), reserve this for the
Add celery and onion to the remaining bacon and
drippings and cook until softened, about 5 minutes. Add
garlic and saute for 30 seconds more. Whisk in flour and
cook until incorporated, about 1 minute.
Stir in stock, V-8, tomatoes, lemon juice,
Worcestershire, Tabasco, thyme, sugar, cayenne and a bay
leaf. Bring to a boil, cover and turn down to a simmer for
15 minutes while it thickens. Add heavy cream after the soup
has simmered its 15 minutes.
Meanwhile, for the dumplings, combine flour, green
onions, cornmeal and baking soda; whisk together. Cut butter
into flour mixture with a pastry blender or 2 knives until
mixture resembles coarse meal. Add bacon, reserved 1
Tablespoon of drippings and buttermilk; stir until a moist
dough forms. Gently divide mixture into 12 equal portions.
After soup has simmered for 15 minutes, drop
dumplings, 1 at a time into pot. Cover and cook 8 minutes,
carefully turning them halfway through the 8 minutes. Add
shrimp and cook for three more minutes or until shrimp are
opaque in color.
Garnish each bowl with parsley and scallions.
~If you think this might be too spicy for you, only
add 1/2 of the Tabasco and cayenne at first. Taste to
determine if you want to add more.