Smothered Shrimp and Andouille Over Stone-Ground Grits | Emerils.com

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 pounds large (21–25 count) head-on shrimp, peeled and deveined (heads and shells reserved for making stock)
• 1 tablespoon sweet paprika
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 6 ounces andouille or other smoked sausage, cut into small dice (about 1 cup)
• 1 cup diced onions (small dice)
• 1 tablespoon minced garlic
• 2 tablespoons minced shallot
• 1 tablespoon minced green onion bottoms (white part)
• 2 cups chopped vine-ripened tomatoes
• 1 cup Shrimp Stock, chicken stock, or vegetable stock
• 1/3 cup sour cream
• 2 tablespoons minced green onion tops (green part)
• Creamy Stone-Ground Grits
• 2 tablespoons chopped fresh parsley leaves