Mix together the garlic powder, salt, smoked paprika, thyme, black pepper and then toss the shrimp in the spice mixture to coat.
Heat the Aji Verde EVOO in a large saute pan over medium-high heat. Add the cut up Andouille sausage and saute until just barely golden brown. Add the shallots and cook for another minute. Finally add the garlic and shrimp. Saute until the shrimp is just barely cooked though, another minute or two. Take care not to overcook. Remove the shrimp and sausage mixture and set aside.
In a medium saucepan, bring 2 1/2 cups of stock and heavy cream to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes.
Add the cheese, Aji Verde EVOO, adjust seasoning with salt and pepper, and whisk just until the cheese is melted. Cover and remove from the heat.
In the same pan that the shrimp and sausage were cooked in, heat a tablespoon of Aji Verde EVOO over medium high heat. Add the flour to the olive oil and whisk until the roux becomes a medium-tan color, scraping up all the caramelized bits from the bottom of the pan.
Add the tomato paste and stir in to the roux, cooking for another minute.
Add the stock and cream to the pan, and whisk until the mixture is thickened, another minute or two. Adjust seasoning with salt, pepper and thyme. Add the reserved shrimp and sausage mixture to the sauce and stir until warmed through.
Serve the shrimp and sauce over the hot grits with more Aji Verde EVOO drizzled over the top, if desired.
This recipe uses the Aji Verde Agrumato EVOO. You could also try it with either of the following EVOO for a different taste: