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.