Grits Cakes with Shrimp Sauce

Ingredients:
1/2 pound chopped andouille sausage
4 1/2 cups whole milk
1 1/2 teaspoons salt
1/4 teaspoon cayenne
1 tablespoon butter
2 cups quick white grits
1 cup grated cheddar cheese
1 cup flour
1 cup bread crumbs
1 T. cajun seasoning
2 eggs, beaten with 1 tablespoon of milk
1/4 cup plus 1 tablespoon olive oil
1/2 cup minced yellow onions
1 tablespoon chopped garlic
1 large jar of sliced mushrooms, drained
1t. Cajun Seasoning
1/2 lb. shrimp, chopped
1 cup half and half
10 shakes of hot sauce (more or less to your taste)
Dash of Worcestershire sauce
1 bunch of green onions, thinly sliced
1/2 c. grated Parmesan cheese

Directions:
Render the sausage in a saucepan, over medium high heat, cooking about 4 minutes. Add the milk, salt, cayenne, and butter and bring to a boil. Stir in the grits and reduce the heat to medium. Stir periodically. Cook uncovered for 5-7 minutes or until creamy. Add cheddar cheese and stir to combine.Pour the grits into a greased square glass pan. Refrigerate the grits until firm. Using a 2-inch round cutter, cut the grits into six rounds. (My Grits filled 2 8x8 square dishes and I had a lot more than 6 rounds - You could probably halve the grits b/c there isn't enough sauce for all of them)Season the flour and bread crumbs with cajun seasoning. Cover the grits in the seasoned flour. Dip each round in the egg wash, letting the excess drip off. Then, roll the cakes in the seasoned bread crumbs, coating each cake completely.Heat 1/4 cup of the olive oil in a large skillet. When the oil is hot, pan-fry the cakes for 3 minutes on each side. I had to flip mine onto the sides as well to get them all completely done. Remove cakes from pan and set aside.In saute pan, heat the remaining olive oil. When the oil is hot, add the onions. Season the onions with cajun seasoning. Saute for 1 minute. Add the garlic, mushrooms and shrimp. Saute for 1 minute. Add the half and half and bring up to a boil. Reduce to a simmer and cook for 3 to 4 minutes, or until the cream has thickened. Season the sauce with hot sauce, Worcestershire sauce, salt and pepper. Stir in the green onions and cheese. To serve, spoon the Shrimp sauce over the Andouille Grit cakes.