David's Mardi Gras Shooters

By davidv

“While shooter-size portions are appetizer-perfect, you may want to use cocktail glasses with this recipe…your guests will want all they can get!” —David

Tip: If you’re able to multitask, try making the shrimp and sausage mixture while the grits are cooking. The temperature of the mixture and texture of the shrimp will be perfect.

Ingredients

• Shrimp & Sausage:
• 1 Tbsp olive oil
• 1/4 lb andouille sausage, finely chopped
• 1/2 cup onion, finely chopped
• 3 small garlic cloves, minced
• 1/4 tsp cayenne pepper
• 2 tsp dried tarragon
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1/4 lb raw shrimp, peeled, deveined, and finely chopped
• 1-1/2 Tbsp fresh parsley, chopped
• 2 Tbsp fresh chives, chopped (optional garnish)
• Grits:
• 1-1/4 cups milk
• 2/3 cup chicken broth
• 2 tsp butter
• 1/4 tsp salt
• 1/2 tsp ground black pepper
• 1/2 cup quick-cooking grits

Details

Adapted from qvc.co

Preparation

Step 1

To prepare the shrimp & sausage, heat the olive oil over medium heat in a medium-size sauté pan. Add the sausage and onions and sauté for 4 minutes. Add the garlic, cayenne pepper, tarragon, salt, black pepper, and shrimp. Toss to coat evenly and sauté until the shrimp is fully cooked, about 5 minutes. Turn off the burner, add the parsley, toss, and set the pan aside.

To prepare the grits, place the milk, chicken broth, butter, salt, and pepper into a medium-size saucepan. Bring to a boil. Reduce the heat to medium and slowly add in the grits, whisking constantly. Cook, uncovered, for 4–6 minutes, or until the grits are tender and creamy.

To assemble the shooters, immediately fill the small, appetizer-size glasses halfway with the grits. Top with the shrimp and sausage mixture and garnish each glass with the fresh chives, if desired.