Shrimp with cheesy corn porridge

Ingredients:

Corn porridge

• 1 bay leaf
• 1 cup corn grits (not quick-cooking)
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter, cut into pieces
• 0.5 cups grated sharp white cheddar

Shrimps

• 2 tablespoons extra-virgin olive oil
• 2 cooked andouille sausages (about 170g total), cut into 1cm pieces.
• 4 green onions, chopped (white and green separated)
• 2 stalks celery, chopped, + 1/4 cup leaves
• 1 small red bell pepper, chopped
• 450 g large shrimp, peeled and deveined
• 3 cloves garlic, crushed
• 1 teaspoon chopped fresh thyme
• 2 tbsp tomato paste
• 1 tbsp freshly squeezed lemon juice + more as needed
• 2 tsp Worcestershire sauce
• 2 tablespoons unsalted butter
• 2 tbsp chopped fresh parsley

Preparation:

1. Prepare corn porridge:
   
   Combine 4 cups of water, bay leaf, 1 teaspoon of salt, and a few grinds of black pepper in a medium saucepan. Bring to a boil over medium heat, then gradually add the cornmeal, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Remove the bay leaf. Stir in the heavy cream, butter, and cheese. Remove from heat and cover to keep warm. If the porridge seems too thick, thin it with water, 1-2 tablespoons at a time.
2. Meanwhile, prepare the shrimp.:
   
   Heat olive oil in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, 2-3 minutes. Add the white part of the green onion, chopped celery, and bell pepper and cook, stirring, until softened, about 3 minutes. Add the shrimp and season with salt. Cook, stirring, until the shrimp are almost cooked through, about 3 minutes.
3. Push the shrimp and vegetables to the sides of the pan. Add the garlic, thyme, and tomato paste to the center and cook, undisturbed, for 1 minute. Add 0.5 cups of water, lemon juice, and Worcestershire sauce and stir to combine.
4. Bring to a boil and simmer until the shrimp are cooked through and the sauce has thickened slightly, 3 minutes. Add the butter and swirl the pan until melted. Stir in the parsley, green onions, and celery leaves. Season with salt to taste. Add more lemon juice, 1/2 teaspoon at a time, if needed. Divide the cornmeal among 4 plates. Top with the shrimp.