Spicy Low-Country Shrimp and Grits

Ingredients

• 0.3 pound andouille sausage diced
• 0.3 cup butter 
• 1 tablespoon butter 
• 2 tablespoons cajun spice 
• 1 teaspoon cayenne pepper 
• 2 ounces cheddar grated
• 0.3 cup herbs fresh chopped (parsley, thyme, basil)
• 2 teaspoons garlic diced
• 1 teaspoon course ground pepper black
• 4 cups milk 
• 0.3 cup olive oil extra-virgin
• 1 tablespoon pepper sauce 
• 2 small piquillo peppers chopped
• 1 teaspoon pepper flakes red
• 1 teaspoon salt 
• 6 servings salt and pepper black freshly ground
• 6 servings scallions sliced
• 1.5 pounds shrimp deveined peeled (21 count)
• 1 cup grits yellow stone-ground
• 0.3 cup cooking wine spanish ( rioja)

Equipment

• bowl
• frying pan

Directions

1. Watch how to make this recipe.
2. Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.
3. Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil.
4. Add the sausage and render for 3 minutes.
5. Add garlic, stir for 1 to 2 minutes.
6. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes.
7. Add half wine (drink what's leftover), and fresh herbs and simmer for 2 to 3 minutes.
8. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top.
9. Garnish with scallions and serve.