Spicy Shrimp and Grits with Andouille Sausage Redeye Gravy

Ingredients

• 2 tablespoons canola oil
• 8 ounces andouille sausage, sliced into 1/4-inch rounds
• 4 large shallots, medium dice
• 6 cloves garlic, thinly sliced
• 2 teaspoons Creole or Cajun spice mix
• 2 cups chicken stock or broth
• 1/2 cup strong brewed coffee
• 1/4 cup Worcestershire sauce
• 1 tablespoon Tabasco sauce
• 2 tablespoons unsalted butter
• 1 1/2 pounds shrimp, peeled and deveined
• Cheesy Grits, recipe follows
• Green onions, chopped, for garnish
• 2 1/2 cups whole milk
• 4 tablespoons unsalted butter
• 2 teaspoons kosher salt, plus more for seasoning
• 1 teaspoon ground black pepper, plus more for seasoning
• 1 1/2 cups quick-cooking grits
• 2 cups shredded sharp Cheddar

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