Spicy Shrimp and Andouille Sausage over Grits

• green hot pepper sauce↗1⁄3 cup
• dry white wine↗1⁄4 cup
• shallot↗1

  chopped

• fresh lemon juice↗1 tablespoon
• rice vinegar↗1 tablespoon
• whipping cream↗1 cup
• water↗5 cups
• milk↗3 cups
• butter↗1⁄4 cup
• corn grits or 2 cups polenta↗2 cups
• olive oil↗1⁄4 cup
• andouille sausage↗1⁄2 lb

  sliced

• red bell pepper↗1

  chopped

• yellow bell pepper↗1

  chopped

• chopped onion1 cup
• cloves garlic, minced↗4
• uncooked large shrimp, peeled and deveined↗30
• plum tomatoes, chopped↗4
• teaspoon cajun seasoning1
• teaspoon Old Bay Seasoning1
• salt and pepper

Step-by-step instructions

1. 1

   Combine the hot green pepper sauce, wine, shallots, lemon juice, and vinegar in a medium saucepan.

2. 2

   Boil mixture over medium heat until reduced to 1/2 cup (about 15 minutes).

3. 3

   Stir in 1/2 cup of cream; set aside.

4. 4

   Bring 1/2 cup cream, 5 cups water, milk and butter to a simmer in a medium saucepan.

5. 5

   Gradually whisk in the grits.

6. 6

   Simmer for about 1 hour or until the grits are very soft and thickened; stir frequently.

7. 7

   Heat olive oil in a skillet over medium heat.

8. 8

   Add sausage, peppers, onion, and garlic; saute until veggies are tender (about 8 minutes).

9. 9

   Add shrimp, tomatoes, cajun seasoning, and Old Bay seasoning and saute until the shrimp are opaque in the center (about 6 minutes).

10. 10

    Season to taste with salt and pepper.

11. 11

    Return hot-pepper cream mixture to a simmer.

12. 12

    Spoon grits onto 6 plates.

13. 13

    Spoon shrimp mixture over grits.

14. 14

    Drizzle hot-pepper cream sauce over and serve.