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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Grits-and-Gumbo Tarts

All the iconic flavors of this Southern stew are skewered together into bite-size Grits-and-Gumbo Tarts.

Southern Living DECEMBER 2012

  • Yield: Makes 3 dozen
  • Hands-on:35 Minutes
  • Total:1 Hour, 40 Minutes

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

Preparation

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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