Thanks to Kristen Jones for this fantastic recipe!
1.5 lbs shrimp, peeled, deveined, tails off
1 link andouille sausage, diced
1 onion, chopped
3 cloves garlic, chopped
3-4 green onions, chopped (reserve green parts for garnish)
1/2 jar roasted red peppers, chopped
2 TBSP tomato paste
1 TBSP flour
1 cup chicken broth
Juice of half a lemon
1/2 cup heavy cream
4 cups milk
2 cups water
1.5 cups quick grits
1 TBSP butter
1 1/2 cups (or more) grated white cheddar
Sprinkle shrimp with Cajun seasoning & set aside while you chop other ingredients.
Heat a large skillet over medium-high heat. Add a little olive oil & saute shrimp briefly. Remove shrimp to a plate.
Cook sausage in same skillet until brown. Add onion, garlic & white parts of green onion; saute until tender. Add roasted red peppers, a little more Cajun seasoning, and tomato paste.
Add about a tablespoon of flour (may need to add some additional butter/oil if sausage doesn't render much fat) and cook 1 minute. Add chicken broth & lemon juice; bring to a boil & simmer over medium heat til thickened.
Meanwhile, bring milk & water to a slow boil, add some salt. Slowly whisk in grits & cook 5-7 mins until thickened.
Add cream to vegetable mixture, then put shrimp back in pan.
Add butter & cheese to grits, taste for salt & add some black pepper. Serve shrimp over grits; garnish with green onions & hot sauce if you like.