I used shot glasses for these, and sprayed the inside with cooking spray so they would slide out of the glass. I'm afraid I can't tell you how many shooters this recipe made.....I made six and ended up just eating the leftovers! But I would guess this recipe would probably make about a dozen shooters.
Bottoms up!!!
MARDI GRAS SHOOTERS (makes approximately 12 shooters)
Shrimp & Sausage:
1 Tbsp olive oil
1/4 lb andouille sausage, finely chopped
1/2 cup onion, finely chopped
2-3 tsp minced garlic
1/4 tsp cayenne, optional (the sausage was hot enough for us without the cayenne)
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
To prepare the shrimp and sausage, heat the olive oiil over medium heat in a medium-sized saute pan. Add the sausage and onions and saute for 4 minnutes. Add the garlic, cayenne pepper, tarragon, S&P, and shrimp. Toss to coat evenly and saute 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, S&P into a medium-sized saucepan. Bring to a boil. Reduce the heat to medium and slowly addin 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-sized glasses halfway with the grits. Top with the shrimp and sausage mixture and garnish each glass with fresh chives, if desired.
Recipe Source: QVC: David Venable's Recipes
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