Name: Spicy Shrimp with Andouille Sausage on Grits
Yield: Makes 6 Servings
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 (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; 1/2 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

"On a tour of the South, I had dinner at The Boathouse, an outstanding restaurant in Charleston, South Carolina," says Marion Hunt of Valhalla, New York. "Their spicy shrimp and sausage with grits was my favorite meal of the entire trip."

The creamy grits and spicy sauce create a nice contrast. Adjust the amount of hot pepper sauce to make the dish as hot as you like.

Recipe notes

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