Prep and clean the shrimp. Season with Cajun seasoning and paprika. Set aside in refrigerator.
For the grit cakes:
Prepare the grits according to the package instructions. Use stock instead of water. Stir the grits every 4-5 minutes while cooking.
Remove from heat and stir in butter and cheese. Pour the grits into a pie plate and chill in the refrigerator for at least an hour.
Use a ring mold (or ramekin), cut out small cakes from the plate. Flour the cakes and pan fry them until lightly browned. Remove from pan and keep them warmed in the oven.
For the sauce:
Using a large saut pan, heat the olive oil over medium heat. Saut the bell pepper for 3-4 minutes and then add the shallots and saut for another 2 minutes.
Add the ground sausage. Brown the meat while breaking it up into smaller pieces. Stir the vegetables and meat together. Place them to one side of the pan.
Add the butter, shrimp, garlic, and pepper flakes and saut until the shrimp begins to just turn pink.
Mix together the full pan and add the cream. Season with paprika and thyme and gently stir in the scallions.
Heat the cream until it slightly thickens. Add the bourbon, stir, and heat for one more minute.
Plate the grit cake and spoon the shrimp sauce over the cake and garnish with a green onion. Enjoy.
