Shrimp, Andouille and Grits (Holland America)

1 piquillo or poblano chile pepper or red bell pepper

1/2 cup grits

2 cups water

1 tsp salt, plus more as needed

1 Tbsp butter

1/4 cup grated cheddar cheese

1 tsp Tabasco sauce, or to taste

1/4 cup cream

2 Tbsp olive oil

1/2 yellow onion, cut into quarter-inch slices

1 andouille sausage, about 3 ounces, cut into chunks or slices

2 cloves garlic, sliced

2 stems of okra, sliced into discs

1 tomato, diced including skin and seeds

1/4 tsp cayenne pepper

1/2 cup chicken stock

8 large shrimp

2 tsp lemon juice

2 Tbsp parsley leaves, minced

Char the chile or bell pepper on direct flame until blackened all over. Cover or put in a bag in the refrigerator to sweat. Once cool, slip off the charred skin, and core and seed the pepper. Cut into quarter-inch slivers.

In a small saucepan, combine the grits, water, and salt, and bring to a boil. Turn heat to low and cook, stirring occasionally 30 minutes or according to package instructions. Add the butter, cheese, Tabasco sauce, and cream. Stir to melt cheese. Add salt and pepper to taste. Cover and set aside. Keep warm.

In a large sauté pan, over high heat, add the olive oil. Add the onions and cook one to two minutes. Add the sausage, garlic, and okra, and cook for another minute. Add the roasted chile or bell pepper, tomato, cayenne, as well as the chicken stock and shrimp. Cover and simmer for three to four minutes.

Season to taste.

Add the lemon juice and parsley. Divide the warm grits between bowls. Divide the shrimp and andouille stew and spoon over the grits. Serve immediately.