Make the Grits

Cup of Yum
1. In a large saucepan, combine 2 cups of chicken stock and the milk. Over medium-high heat, bring the mixture to a simmer. (You don't want to bring it to a boil and scald your milk, so be sure to keep an eye on the mixture!)
2. Whisk in the grits, then season generously with salt and pepper to taste.
3. Reduce the heat to low, then cover and cook, stirring often to reduce clumping, until the liquid is absorbed. This will take around 35 to 40 minutes.
4. Once the liquid has been completely absorbed, add the additional cup of stock, then adjust seasonings as needed.
5. Let sit for a few minutes to absorb the rest of the liquid, then serve hot.

Make the Shrimp

1. Place the peeled and deveined shrimp in a large mixing bowl and toss with the Cajun seasoning and kosher salt.
2. Warm the olive oil over medium heat, then add the andouille. Cook until golden brown, about 3-4 minutes.
3. Lower the heat to medium-low. Add the shrimp and garlic to the pan. Cook, stirring occasionally, until the shrimp go from translucent to light pink.
4. Remove the shrimp from the pan, and place on a plate.
5. Add the wine and parsley to the pan, and cook until the wine reduces in volume by half.
6. Next, add the stock. Turn up the heat, and bring the mixture to a boil.
7. Return the shrimp to the sauce, and reduce the heat to medium. Cook until the sauce has reduced in volume by half. (This should take just a few moments.)
8. Remove from the heat, then stir in the butter. Continue stirring until it has melted and incorporated in the sauce.
9. Spoon the sauce over the shrimp and grits, and garnish with more parsley, if desired.
10. Serve immediately, and enjoy.