Recipe

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• 1/3 cup green hot pepper sauce
• 1/4 cup dry white wine
• 1 shallot, chopped
• 1 tbsp fresh lemon juice
• 1 tbsp rice vinegar
• 1 cup whipping cream
• 5 cups water
• 3 cups whole milk
• 1/4 cup (1/2 stick) unsalted butter
• 2 cups corn grits
• 1/4 cup olive oil
• 8 oz 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, chopped
• 1 tsp cajun seasoning
• 1 tsp old bay seasoning

• 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.)
• 2 Bring 1/2 cup cream, 5 cups water, milk and butter to simmer in heavy medium saucepan. Gradually whisk in grits. Simmer until grits are very soft and thickened, stirring frequently, about 1 hour.
• 3 Meanwhile, heat olive oil in heavy medium skillet over medium heat. Add sausage, both bell peppers, onion and garlic; sauté until vegetables are tender, about 8 minutes. Add shrimp, tomatoes, Cajun seasoning and Old Bay seasoning and sauté until shrimp are opaque in center, about 6 minutes. Season to taste with salt and pepper.
• 4 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.
• 5 *Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 2 cups regular yellow cornmeal, and cook about 30 minutes.
• 6 **A smoked pork-and-beef sausage available at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.