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Grits:

4 cups milk

1 teaspoon salt

1 teaspoon course ground black pepper

1 tablespoon butter

1 cup stone-ground yellow grits

1 teaspoon red pepper flakes

1 tablespoon pepper sauce

2 ounces grated Cheddar

Shrimp:

1 1/2 pounds (21 count) shrimp, peeled and deveined

2 tablespoons Cajun seasoning

1/4 cup extra-virgin olive oil

1/4 pound diced andouille sausage

2 teaspoons diced garlic

1/4 cup butter

1 teaspoon cayenne pepper

2 small chopped piquillo peppers

1 teaspoon red pepper flakes

1/4 cup wine (Spanish rioja)

1/4 cup chopped fresh herbs (parsley, thyme, basil)

Salt and freshly ground black pepper

Sliced scallions