1 pound medium shrimp (25 to 30 count)
1 tablespoon olive oil
2 stalks celery with leaves, thinly sliced
1/2 medium onion, thinly sliced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
8 ounces tomato paste
3 quarts cold water
1 1/4 cups stone ground yellow grits
4 cups homemade shrimp stock
3 tablespoons unsalted butter
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 cup heavy cream
2 tablespoons unsalted butter
4 ounces tasso ham, diced (can substitute thick prosciutto or smoked ham)
One 4-ounce link andouille sausage, diced
1 teaspoon chopped garlic
1/4 teaspoon cayenne
1/2 tomato, diced
1/4 cup sliced green onion (green tops only)
1/2 cup chicken stock
Hot sauce, for garnish
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