Smothered Shrimp and Andouille over Stone-Ground Grits

Ingredients in this Recipe

1 1/2 teaspoons salt
1 cup diced onions (small dice)
1 tablespoon minced garlic
1 tablespoon minced green onion bottoms (white part)
1 tablespoon olive oil
1 tablespoon sweet paprika
1/3 cup sour cream
1/4 teaspoon cayenne pepper
2 cups chopped vine ripened tomatoes
2 tablespoons butter
2 tablespoons chopped fresh parsley leaves
2 tablespoons minced shallot
3 pounds large (21 25 count) head on shrimp, peeled and deveined (heads and shells reserved for making stock)
6 ounces andouille or other smoked sausage, cut into small dice (about 1 cup)
Creamy Stone Ground Grits

See Full Recipe at Martha Stewart