- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 pounds large (21–25 count) head-on shrimp, peeled and deveined (heads and shells reserved for making stock)
- 1 tablespoon sweet paprika
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 6 ounces andouille or other smoked sausage, cut into small dice (about 1 cup)
- 1 cup diced onions (small dice)
- 1 tablespoon minced garlic
- 2 tablespoons minced shallot
- 1 tablespoon minced green onion bottoms (white part)
- 2 cups chopped vine-ripened tomatoes
- 1 cup Shrimp Stock, chicken stock, or vegetable stock 
- 1/3 cup sour cream
- 2 tablespoons minced green onion tops (green part)
- Creamy Stone-Ground Grits 
- 2 tablespoons chopped fresh parsley leaves
Place a 12-inch sauté pan over medium-high heat, and add the olive oil. Once the oil is hot, add 1 tablespoon of the butter to the pan. While the butter is melting, season the shrimp with the paprika, salt, and cayenne. Add the shrimp to the pan and sear them for 1 1/2 minutes per side. Transfer the shrimp to a plate, and set it aside.
Add the remaining 1 tablespoon butter to the sauté pan, and when it has melted, add the andouille. Cook, stirring often, until most of the fat has rendered and the andouille is crispy, 3 minutes. Add the onions and sauté for 2 minutes, stirring often. Add the garlic, shallot, and green onion bottoms, and cook for 1 minute. Add the tomatoes and cook for 1 minute. Raise the heat to high, add the shrimp stock, and cook, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Add the sour cream and stir to combine.
Return the shrimp to the sauté pan and fold them into the sauce. Cook until the shrimp are cooked through and hot, about 3 minutes. Stir in the green onion tops. Spoon the shrimp and sauce over the hot grits, garnish with the parsley, and serve while hot.