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Heat the tablespoon of olive oil in a heavy stockpot over medium-high heat, and then add the reserved shrimp shells. Stir occasionally until all the shells are pink and, in places, golden.
Add the celery, onion, black pepper and red pepper flakes. Saute until the vegetables are softened, about 8 minutes.
Add the tomato paste and stir until it coats the shells and vegetables. Add the reserved juices from thawing the shrimp (if applicable) and water. Turn the heat to high and bring to a boil. Reduce the heat and maintain a low simmer for 1 hour.
Next make the grits: Rinse the grits in a large bowl of cold water, removing any bran or hulls that float to the surface. Drain well. Combine 4 cups of the shrimp stock, the butter, salt and pepper in a medium saucepan over high heat and bring to a boil. Whisk in the grits. Turn the heat to low and simmer, stirring occasionally, until soft and creamy, 30 to 40 minutes. Remove from the heat and stir in the cream. Keep warm.
To make the shrimp topping: Heat 1 tablespoon butter in a large saute pan over medium-high heat. Add the shrimp and cook until they are just cooked through, 1 to 2 minutes. Remove the shrimp from the saute pan and set aside. To the same pan, add the tasso and andouille and cook until beginning to brown, 3 to 4 minutes. Add the garlic and cayenne, stirring to combine then add the tomato and green onion and saute 30 seconds.
To assemble, divide the grits among 4 serving bowls and add a portion of the shrimp mixture to each serving. Top with a splash of hot sauce.