Add first 9 ingredients – one at a time – mixing well. Cook hamburger/sausage mixture until done. Add to sauce. Mix well. Cook noodles. Layer sauce, noodles, and cheese, ending with sauce. Bake at 350º until cooked through (hot in middle). Add layer of cheese and continue to bake until cheese is melted (but not browned).

Ingredients

Grits

• 4 cups milk
• 1 teaspoon salt
• 1 teaspoon course ground black pepper
• 1 tablespoon butter
• 1 cup stone-ground yellow grits
• 1 teaspoon red pepper flakes
• 1 tablespoon pepper sauce
• 2 ounces grated Cheddar

Shrimp

• 1 1/2 pounds (21 count) shrimp, peeled and deveined
• 2 tablespoons Cajun seasoning
• 1/4 cup extra-virgin olive oil
• 1/4 pound diced andouille sausage
• 2 teaspoons diced garlic
• 1/4 cup butter
• 1 teaspoon cayenne pepper
• 2 small chopped piquillo peppers
• 1 teaspoon red pepper flakes
• 1/4 cup wine (Spanish rioja)
• 1/4 cup chopped fresh herbs (parsley, thyme, basil)
• Salt and freshly ground black pepper
• Sliced scallions

Method:

Directions

Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.

Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add half wine (drink what’s leftover), and fresh herbs and simmer for 2 to 3 minutes. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.