Grits and Gumbo Tarts

Grits and Gumbo Tarts
Grits and Gumbo Tarts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 36

    unpeeled, medium-size raw shrimp

  • 2

    cups chicken broth

  • 1

    cup milk $

  • 1

    cup uncooked regular grits

  • 4

    tablespoons butter, divided $

  • 1/2

    cup finely chopped andouille sausage

  • 1/2

    cup finely diced green bell pepper

  • 1/3

    cup finely diced red onion

  • 2

    garlic cloves, minced

  • 36

    (1/2-inch-thick) fresh okra slices (8 to 10 pods)

  • 2

    teaspoons Creole seasoning

  • 36

    (4-inch) wooden skewers

Directions

1. Preheat oven to 350°. Peel and devein shrimp. 2. Bring broth and milk to a boil in a saucepan over medium-high heat. Gradually whisk in grits; return to a boil. Reduce heat to low; simmer, stirring occasionally, 10 minutes or until thickened. 3. Melt 3 Tbsp. butter in a skillet over medium-high heat; add sausage and next 3 ingredients, and sauté 5 minutes. Stir sausage mixture into cooked grits. Spoon 1 rounded tablespoonful grits mixture into each cup of 3 lightly greased 12-cup miniature muffin pans, pressing lightly. 4. Bake at 350° for 20 to 25 minutes or until lightly browned. Remove from oven. Make an indentation in center of each tart, using back of a spoon. Cool completely in pans on wire racks (about 30 minutes). Remove from pans; place in a 15- x 10-inch jelly-roll pan. 5. Sprinkle shrimp and okra with Creole seasoning. Melt remaining 1 Tbsp. butter in a skillet over medium-high heat; add shrimp and okra, and sauté 3 to 5 minutes or just until shrimp turn pink. Thread 1 shrimp and 1 okra slice onto each skewer; place 1 skewer on each tart. 6. Bake at 350° for 8 to 10 minutes or just until warm. Serve immediately.

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