Spicy Shrimp with Andouille Sausage on Grits

We had this for dinner last Sunday. It was delicious.

Sauce

• 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

Grits

• 5 cups water
• 3 cups whole milk
• 1/4 cup (1/2 stick) unsalted butter
• 2 cups corn grits*

Shrimp and Andouille Sausage

• 1/4 cup olive oil
• 8 ounces smoked andouille sausage,** sliced
• 1 red bell pepper, chopped (I left this out)
  
• 1 yellow bell pepper, chopped (I left this out)
  
• 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

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.