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Combine hot pepper sauce, wine, shallot and lemon juice in a heavy, small saucepan. Boil over medium heat until reduced by half.
Stir in 3/4 cup whipping cream and bring to boil. Remove from heat and reserve for later.
Bring 1/2 cup cream, water, chicken stock, milk, butter and garlic to simmer in heavy medium saucepan. Gradually whisk in grits.
Simmer until grits are very soft and thickened, stirring frequently, about 20-25 minutes.
Meanwhile, heat olive oil in heavy medium skillet over medium heat. Add sausage, peppers, onion and garlic; saute until vegetables are tender, about 8 minutes.
Add shrimp, tomatoes, cajun seasoning, Old Bay seasoning and paprika and saute until shrimp are opaque in the center, about 4-6 minutes.
Meanwhile, bring hot-pepper sauce back to simmer and add to shrimp mixture. Season to taste with salt and pepper and add optional scallions, if desired.
Spoon grits onto 8 plates, dividing equally.
Spoon shrimp mixture over grits.
If corn grits are unavailable, substitute 2 cups regular yellow cornmeal and cook about 8-10 minutes.
If desired, some grated parmesan cheese can be added to the grits just before serving (about 1/4-1/2 cup).
Also, some crumbled bacon can be added at the end.
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