David's Mardi Gras Shooters

Photo by Sally P.
Adapted from qvc.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from qvc.com

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

Directions

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.

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