Spicy Shrimp and Andouille Sausage over Grits

From The Boathouse, Charleston, South Carolina. Delicious!!!

• Ready In: 2 hrs 35 mins
• Serves: 6

Ingredients

• 1⁄3 cup  green  hot pepper sauce
• 1⁄4 cup dry white wine
• 1  shallot, chopped
• 1  tablespoon fresh lemon juice
• 1  tablespoon rice vinegar
• 1  cup  whipping cream
• 5  cups water
• 3  cups milk
• 1⁄4 cup butter
• 2  cups  corn grits or 2  cups polenta
• 1⁄4 cup olive oil
• 1⁄2 lb andouille sausage, sliced
• 1  red bell pepper, chopped
• 1  yellow bell pepper, chopped
• 1  cup  chopped onion
• 4  cloves garlic, minced
• 30  uncooked large shrimp, peeled and deveined
• 4  plum tomatoes, chopped
• 1  teaspoon  cajun seasoning
• 1  teaspoon  Old Bay Seasoning
•  salt and pepper

Directions

1. Combine the hot green pepper sauce, wine, shallots, lemon juice, and vinegar in a medium saucepan.
2. Boil mixture over medium heat until reduced to 1/2 cup (about 15 minutes).
3. Stir in 1/2 cup of cream; set aside.
4. Bring 1/2 cup cream, 5 cups water, milk and butter to a simmer in a medium saucepan.
5. Gradually whisk in the grits.
6. Simmer for about 1 hour or until the grits are very soft and thickened; stir frequently.
7. Heat olive oil in a skillet over medium heat.
8. Add sausage, peppers, onion, and garlic; saute until veggies are tender (about 8 minutes).
9. Add shrimp, tomatoes, cajun seasoning, and Old Bay seasoning and saute until the shrimp are opaque in the center (about 6 minutes).
10. Season to taste with salt and pepper.
11. Return hot-pepper cream mixture to a simmer.
12. Spoon grits onto 6 plates.
13. Spoon shrimp mixture over grits.
14. Drizzle hot-pepper cream sauce over and serve.