2 shallots, thinly sliced
1 small leek, thinly sliced (white part only)
4 ounces andouille sausage, diced
1 tablespoon olive oil
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1/2 cup white wine
3 tablespoons tomato puree
1 pound fresh shrimp, peeled and deveined
2 tablespoons butter, cubed and chilled
Salt and freshly ground black pepper
2 cups water
2 cups milk
2 tablespoons butter, cubed and chilled
1 tablespoon salt
1 cup stone-ground coarse grits
2 tablespoons shredded Parmesan
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