12 shrimp (16/20 count), peeled and deveined
2 T. Cajun seasoning
1/4 C. olive oil
1/4 pound Andouille sausage, medium dice
3 cloves garlic, minced
1/4 C. butter
1 tsp. cayenne pepper
1 tsp. red pepper flakes
1/2 C. roasted piquillo peppers, medium dice
1/4 C. red wine (such as Merlot)
1/4 C. chopped fresh herbs (equal parts parsley, thyme and basil)
Salt and freshly ground black pepper to taste

Toss shrimp in Cajun seasoning; set aside for 15 minutes. In a heavy-bottomed sauté pan, heat oil; brown the sausage. Add garlic and butter; sauté for 1 minute. Add shrimp; sauté for 1 to 2 minutes, just until they turn pink. Stir in cayenne pepper, piquillo peppers, and pepper flakes; add wine and fresh herbs. Simmer 2 to 3 minutes; season to taste with salt and pepper.

Smoked Cheddar Grits

4 C. milk
1 tsp. salt
1 tsp. coarsely ground black pepper
1 T. butter
1 C. yellow grits
Crushed red pepper flakes to taste
1 T. pepper sauce
4 ounces shredded smoked cheddar cheese
2 green onions, finely sliced on the bias

In medium saucepan, bring milk, salt, pepper and butter to a boil. Slowly pour in grits; cook over low heat about 30 minutes, stirring every few minutes to prevent sticking. Add pepper flakes and sauce; continue cooking. When consistency resembles cooked oatmeal and grits are tender, add cheese and stir.

Place a portion of grits in center of a soup-style serving dish. Spoon shrimp in sauce atop grits. Garnish with finely sliced green onions.