Grits

Bring 3 1/2 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 30-40 minutes.  Stir in cheese and jalapeño, then cream (optional). Season with salt (a good amount) and pepper. Keep warm

Shrimp

Meanwhile, heat a large heavy skillet over medium-high heat. Add andouille sausage and sauté until fat begins to render, about 3-4 minutes (if using lean andouille chicken or turkey sausage, add 1 tablespoon oil to skillet). While sausage is cooking, toss shrimp with paprika, cayenne, salt and pepper in a bowl.  Add garlic, tomatoes and shrimp to the pan and sauté. When garlic begins to turn golden, add white wine, reduce for 1 minute, then add chicken stock. Simmer until shrimp is cooked through, about 2 minutes. Remove shrimp, tomatoes and sausage from skillet with a slotted spoon and continue to reduce the liquid until it thickens to a sauce consistency.  Season to taste with salt and pepper.  Swirl in 1 Tbsp cold butter to the sauce until completely melted and set aside.

Spoon grits into large shallow bowls or onto plates.  Top with 4-5 shrimp standing upright.  Lay out 5-6 tomato halves of varying colors over the grits. Crumble 1 Tbsp of cheese over the dish and garnish with finely chopped parsley and scallions. Drizzle a small spoonful of sauce over the dish and enjoy.

Read the original on: The Date Dish