InstructionsFor the grits, fill a saucepan with four cups of water and place on a back burner over medium for the grits. You want to keep the water warmed so that you can start the grits quickly.Peel and devein shrimp and lay the shrimp out in an even layer on a baking pan covered with paper towels. Reserve heads and shells to make stock, if desired. Cover shrimp with paper towels and pat to remove as much moisture as possible; change paper towels if needed and set aside.Sauté the garlic in a large skillet with the butter just until tender. Scrape out and set the butter and garlic aside in a small bowl - you'll need this for the grits later.In the same skillet, add the tablespoon of oil, and over medium heat, sauté the andouille sausage. Remove sausage and set aside. Add half of the shrimp and cook just until barely pink. Remove and set aside with the sausage; add remaining shrimp and repeat.Use the pan drippings and add enough oil to equal about 2 tablespoons and add 1 tablespoon of the butter. Stir in 1 tablespoon of flour and cook and stir for about 3 to 4 minutes or until lightly browned. Add the onion, bell pepper and celery; cook and stir for about 3 minutes. Add the drained, diced tomatoes and Cajun seasoning, cook and stir about 3 minutes. Slowly add in the stock or broth, bring to a boil, reduce heat and simmer for 10 minutes. While the sauce is simmering, bring water to a boil for the grits and stir in the heavy cream. Slowly stir in the grits and cook for about 5 minutes, stirring regularly.Add the shrimp and sausage back to the skillet and heat through. To thicken the sauce, stir in 1 tablespoon of butter, taste, add salt and pepper and adjust seasonings as needed. Sprinkle with red pepper flakes if desired. To the grits, add in the reserved cooked garlic and butter and the shredded cheese, just until the cheese is incorporated and fully melted. Spoon cheese grits into serving bowl, top with several spoons of the shrimp mixture and garnish bowls with sliced green onion.