Shrimp and Grits

Shrimp

• 16 oz raw shrimp, medium size, peeled and deveined (approx. 14 oz peeled)
• ½ tsp salt
• ¼ tsp ground cayenne pepper
• ½ oz freshly squeezed lemon juice (approx. ½ lemon)
• 2 ½ oz cheddar cheese, cubed
• 2 garlic cloves
• 3 oz yellow onion, quartered
• 5 oz green bell pepper, cut into strips
• 5 oz red bell pepper, cut into strips
• 1 oz unsalted butter
• 2 ½ oz Canadian bacon, cubed
• 4 oz beef andouille sausage, pre cooked, sliced (¼ in.)
• 4 oz pork andouille sausage, pre cooked, sliced (¼ in.)
• ½ oz all-purpose flour
  of ½ oz corn starch, (approx. 1 tbsp)
• 3 ½ oz chicken broth
  of 1 tsp chicken stock paste, mixed with 3.5 oz water
• 1 ½ tsp Worcestershire sauce
• red chili sauce, to taste (optional)

Grits

• 11 ½ oz water
• ½ tsp salt
• 2 ½ oz grits, white
• 8 oz half and half