Shrimp & Blue Grits with Andouille Sausage - Andrew Zimmern

Ingredients

• 4 cups chicken stock, plus 1/2 cup for the shrimp
• 1 cup blue grits
• Salt
• 1 garlic clove, smashed
• 5 tablespoons scallions, sliced
• 6 tablespoons butter, divided
• 1/2 cup andouille sausage, sliced and then julienned
• 2 garlic cloves, sliced
• 1 shallot, diced
• 3 tablespoons parsley, minced
• 1 tablespoon tomato paste
• 1 pound large shrimp (u-15 works well), peeled and deveined
• 1 tablespoon Worcestershire sauce
• 1/2 lemon, juiced
• Chives, minced for garnish