-
1
Combine hot pepper sauce, wine, shallot, lemon juice and vinegar in heavy medium saucepan.
-
2
Boil over medium heat until reduced to 1/2 cup, about 15 minutes.
-
3
Stir in 1/2 cup cream.
-
4
(Can be made 1 day ahead.
-
5
Cover and refrigerate.)
-
6
Bring 1/2 cup cream, 5 cups water, milk and butter to simmer in heavy medium saucepan.
-
7
Gradually whisk in grits.
-
8
Simmer until grits are very soft and thickened, stirring frequently, about 1 hour.
-
9
Meanwhile, heat olive oil in heavy medium skillet over medium heat.
-
10
Add sausage, both bell peppers, onion and garlic; saute until vegetables are tender, about 8 minutes.
-
11
Add shrimp, tomatoes, Cajun seasoning and Old Bay seasoning and saute until shrimp are opaque in center, about 6 minutes.
-
12
Season to taste with salt and pepper.
-
13
Bring hot pepper-cream sauce to simmer.
-
14
Spoon grits onto 6 plates, dividing equally.
-
15
Spoon shrimp mixture over grits.
-
16
Drizzle hot pepper-cream sauce over and serve.
-
17
*Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets.
-
18
If unavailable, substitute 2 cups regular yellow cornmeal, and cook about 30 minutes.
-
19
**A smoked pork-and-beef sausage available at specialty foods stores.
-
20
Smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.
