Categories: Main Dish, Pork, Shrimp

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.

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