Shrimp & Grits & Andouille Hush Puppies

 Shrimp & Grits

1-1/2       cups milk
 1/4          cup unsalted butter
 1-1/2      cups uncooked quick-cooking grits 
1                 tablespoon unsalted butter 
4                garlic cloves, 
minced 3 shallots, minced 
3/4          cup dry white wine
 1/2       cup freshly grated Parmesan cheese 
2           tablespoons minced fresh chives 1-1/2 teaspoons salt 
1/4      teaspoon black pepper 
SHRIMP SAUCE 
30        unpeeled, jumbo raw shrimp (2 1/25 count)
 1/8     teaspoon salt
 1/8     teaspoon ground black pepper
 1/4      cup extra virgin olive oil
, divided 3 garlic cloves,
 chopped 1 tablespoon minced shallots
 1        pint. cherry tomatoes, halved 
1       tablespoon fresh lemon juice
 1-1/2      teaspoons drained capers 
1/4         teaspoon ground red pepper
 Dash of hot sauce 
3         tablespoons unsalted butter, cubed 
1         tablespoon chopped fresh chives

1 .  Prepare Grits: Preheat oven to 350°. Bring milk, 1/4 cup butter, and 4 cups water to a boil in an ovenproof Dutch oven over medium-high heat. Whisk in grits; bring mixture to a boil, whisking occasionally. Cover and bake 45 minutes or until grits are creamy, whisking every 15 minutes.

 2 .  Meanwhile, melt 1 Tbsp. butter in a large skillet over medium heat; add 4 garlic cloves and 3 shallots, and sauté 3 1/2 minutes or until shallots are translucent. Add wine, stirring to loosen particles from bottom of skillet. Cook, stirring often, 4 minutes or until liquid is reduced by two-thirds; fold into hot cooked grits. Stir in cheese and next 3 ingredients.

 3 .  Prepare Shrimp Sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with 1/8 tsp. each salt and pepper.

 4 .  Cook shrimp, in 2 batches, in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skillet.

 5 .  Sauté 3 garlic cloves and 1 Tbsp. minced shallots in remaining 2 Tbsp. hot oil in skillet over medium-high heat 1 minute. Add tomatoes and next 4 ingredients. Cook, stirring often, 5 to 7 minutes or until tomatoes begin to break apart. Remove from heat. Stir in shrimp and 3 Tbsp. butter. Serve with chives.
###################################################### Andouille Hush Puppies

Vegetable oil 
1-1/2         cups self-rising white cornmeal 
1        cup diced andouille sausage
 3/4       cup self-rising flour 
3/4       cup finely chopped sweet onion 
1        large egg, lightly beaten 
2/3       cup lager beer
 1/3      cup buttermilk

 1 .  Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°. Stir together cornmeal and next 3 ingredients in a large bowl. Add egg, beer, and buttermilk; stir just until moistened. Let stand 10 minutes.

2 .  Using a 1-inch cookie scoop, drop batter into hot oil, and fry, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Keep warm in a 200° oven.
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