Food Network publishes Emeril Lagasse's recipe for spicy shrimp and andouille over Charleston-style grits. The recipe calls for ingredients such as red and green bell peppers, garlic, onion, heavy cream and parsley.
Season 2 pounds of medium peeled and deveined shrimp with salt and Creole seasoning. Set a large saute pan over medium-high heat, and sear 8 ounces of andouille sausage. Remove the sausage from the pan, and add the shrimp. Cook for about three minutes, then remove the shrimp from the pan, and add 1 cup of finely chopped yellow onion and 1/2 cup each of finely chopped red and green bell pepper, and cook until soft. Add 2 tablespoons of Creole seasoning to the pan, and stir well. Add 1 teaspoon of minced garlic, and cook for one minute.
Add 1 1/2 cups of chicken broth to the pan, and cook for about five minutes, until it reduces slightly. Mix in 1/4 cup of heavy cream, 2 tablespoons of finely chopped green onions and 2 tablespoons of finely chopped parsley along with the reserved sausage and shrimp. Simmer, then season to taste with salt and pepper. Serve the shrimp with sauce over Charleston-style grits.
To make the grits, bring 6 cups of water to a boil with a teaspoon of salt and 1 1/2 cups of grits. When the grits thicken, add 2 cups of milk, 1 cup of heavy cream and 8 tablespoons of butter. Bring the pot to a boil, then reduce to a simmer, cover, and cook for 45 minutes to one hour until the grits are smooth and creamy. Season to taste with salt and pepper.