Shrimp and Grits

Make the Grits
-1 In a large saucepan, combine 2 cups of chicken stock and the milk. Over medium-high heat, bring the mixture to a simmer. (You don't want to bring it to a boil and scald your milk, so be sure to keep an eye on the mixture!)
-1 Whisk in the grits, then season generously with salt and pepper to taste.
-1 Reduce the heat to low, then cover and cook, stirring often to reduce clumping, until the liquid is absorbed. This will take around 35 to 40 minutes.
-1 Once the liquid has been completely absorbed, add the additional cup of stock, then adjust seasonings as needed.
-1 Let sit for a few minutes to absorb the rest of the liquid, then serve hot.
Make the Shrimp
-1 Place the peeled and deveined shrimp in a large mixing bowl and toss with the Cajun seasoning and kosher salt.
-1 Warm the olive oil over medium heat, then add the andouille. Cook until golden brown, about 3-4 minutes.
-1 Lower the heat to medium-low. Add the shrimp and garlic to the pan. Cook, stirring occasionally, until the shrimp go from translucent to light pink.
-1 Remove the shrimp from the pan, and place on a plate.
-1 Add the wine and parsley to the pan, and cook until the wine reduces in volume by half.
-1 Next, add the stock. Turn up the heat, and bring the mixture to a boil.
-1 Return the shrimp to the sauce, and reduce the heat to medium. Cook until the sauce has reduced in volume by half. (This should take just a few moments.)
-1 Remove from the heat, then stir in the butter. Continue stirring until it has melted and incorporated in the sauce.
-1 Spoon the sauce over the shrimp and grits, and garnish with more parsley, if desired.
-1 Serve immediately, and enjoy.