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 or Sour 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 ounces smoked andouille sausage,** sliced

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 3/4 cup minced onion

• 4 garlic cloves, chopped

• 30 uncooked large shrimp, peeled, deveined

• 4 plum tomatoes, chopped

• 1 teaspoon Cajun seasoning

• 1 teaspoon Old Bay seasoning

preparation

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.)

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.

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.

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.

*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.

**A smoked pork-and-beef sausage available at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.