Spicy Shrimp with Andouille Sausage on Grits

By razorboy

The Boathouse - Isle of Palms, SC

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 whole milk
• 1/4 cup (112 stick) unsalted butter
• 2 cups com grits*mill ground grits
• 1/4 cup olive oil
• 8 ounces smoked andouille sausage, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/2 cup minced onion
• 4 garlic cloves, chopped
• 30 uncooked large shrimp, peeled, deveined
• 4 plum tomatoes (San Marzano), chopped
• 1 teaspoon Cajun seasoning
• 1 teaspoon Old Bay seasoning

Preparation

Step 1

Combine hot pepper sauce, wine, shallot, lemon juice and vinegar in heavy medium saucepan.

Boil over medium heat until reduced to 1/2 cup, about 15 minutes.

Stir in 1/2 cup cream. (Can be made 1 day ahead. Cover and refrigerate.)

See grits recipe and notes.

Heat olive oil in heavy medium skillet over medium 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.

Bring hot pepper-cream sauce to simmer.

Spoon grits onto 6 plates, dividing equally.
Spoon shrimp mixture over grits. Drizzle hot pepper-cream sauce over and serve.