Spicy Shrimp with Andouille Sausage on Grits

By Tiller

Great recipe, could make the sauce less spicy

Ingredients

• 1 \3 cup green hot pepper sauce or 1/2 sirasha hot chili sauce
• 1 \4 cup dry white wine
• 1 shallot , chopped
• 1 tbsp fresh lemon juice
• 1 tbsp rice vinegar
• 1 cup whipping cream
• 5 cups water (chicken stock)
• 3 cups whole milk
• 1 \4 cup unsalted butter
• 2 cups corn grits
• Salt and pepper
• 1 \4 cup olive oil
• 8 oz smoked andouille sausage, sliced (kielbasa sausage)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 \2 cup minced onion ( I used one cup)
• 4 garlic cloves, chopped
• 30 uncooked large shrimp, peeled, deveined
• 4 plum tomatoes, chopped
• 1 tsp Cajun seasonings
• 1 tsp Old Bay seasoning
• romanom asiago and parmesan cheese ( 1 cup)

Details

Servings 6

Preparation

Step 1

Combine hot pepper sauce, wine, shallots, lemon juice, and vinegar in heavy medium saucepan. Boil over med heat until reduced to 1\2 cup about 15minutes. Stir in 1\2 cup cream. ( can be made 1 day ahead. cover and refrigerate)
Bring 1\2 cup cream, 5 cups water (chicken stock), milk and butter to simmer in heavy saucepan. Gradually whisk in grits & 1 cup romano, asiago and parmesan cheese. Simmer until grits are very soft and thickened, stirring frequently. about 1 hour.
Meanwhile, heat olive oil in heavy med skillet over med heat. Add sausage , both bell peppers, onion and garlic; saute until vegetables are tender, about 8 minutes. Add shrimp, tomatoes, Cajun seasoning and Old Bay seasoning and saute until shrimp are opaque in center , about 6 minutes. Season to taste with salt and pepper..