West Coast Shrimp and Grits, Andouille Sausage and Hot Sauce Butter

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2 shallots, thinly sliced

1 small leek, thinly sliced (white part only)

4 ounces andouille sausage, diced

1 tablespoon olive oil

1 tablespoon hot sauce

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

1/2 cup white wine

3 tablespoons tomato puree

1 pound fresh shrimp, peeled and deveined

2 tablespoons butter, cubed and chilled

Salt and freshly ground black pepper

Grits:

2 cups water

2 cups milk

2 tablespoons butter, cubed and chilled

1 tablespoon salt

1 cup stone-ground coarse grits

2 tablespoons shredded Parmesan