To make the grits, place a 3-quart pot over medium-high heat and add the milk and cream.¬† Bring up to a simmer then slowly add the cornmeal as you whisk. When the grits begin to bubble, turn the heat down and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick.¬† Remove from heat and stir in the butter, thin it out with a little extra cream.¬† Season with salt and pepper.
To make the shrimp, place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saut√© for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps.¬† Toss in the bay leaf.¬† When the liquid comes to a simmer, reduce heat.¬† Pre-heat your grill and wipe down with oil-blotted paper towel to create a non-stick surface.¬† Season shrimp well with plenty of salt and pepper then grill¬† 1-2 minutes per side until you have a good color all over.¬† Fold the grilled shrimp into the creamy stock.¬† Add the cayenne pepper, Tabasco and lemon juice.¬† Season with salt and pepper; stir in the parsley and green onion. Serve shrimp on top of the grits and garnish with parsley.
Edited: October 9th, 2009