To make Food Network's recipe for spicy low-country shrimp and grits, cook grits with pepper and cheese, and saute shrimp with Cajun seasoning, spices and andouille sausage. The grits recipe calls for butter, red pepper flakes, pepper, sauce and cheddar cheese, while the shrimp recipe calls for Cajun seasoning, andouille sausage, garlic, butter, wine and pepper flakes.
To make the grits, bring 4 cups of milk and 1 tablespoon of butter to a boil with 1 teaspoon of salt and 1 teaspoon of coarsely ground black pepper. Stir in 1 cup of stone-ground yellow grits, 1 teaspoon of red pepper flakes and 1 tablespoon of pepper sauce over low heat. Cook for about 45 to 50 minutes. When the consistency is right, stir in 2 ounces of grated Cheddar cheese.
To make the shrimp, season 1 1/2 pounds of peeled and deveined shrimp with 2 tablespoons of Cajun seasoning, and set aside. Heat 1/4 cup of extra-virgin olive oil in a saute pan over medium heat, add 1/4 pound of diced andouille sausage, and render out the fat. Add 2 teaspoons of diced garlic, stir for a couple of minutes, and then add the shrimp and 1/4 cup of butter. Saute for two to three minutes, and then stir in 1 teaspoon of cayenne pepper, 2 small chopped piquillo peppers and 1 teaspoon of red pepper flakes. Add 1/4 cup of red wine and1/4 cup of chopped fresh herbs such as parsley, thyme and basil, and then simmer for a few more minutes.
To serve, spoon the grits into small bowls, top with the shrimp mixture, and garnish with scallions.