Grits-And-Gumbo Tarts

• 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

1. 1. Preheat oven to 350u0b0. Peel and devein shrimp.
2. 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. 3. Melt 3 Tbsp. butter in a skillet over medium-high heat; add sausage and next 3 ingredients, and saute 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. 4. Bake at 350u0b0 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. 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 saute 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. 6. Bake at 350u0b0 for 8 to 10 minutes or just until warm. Serve immediately.

shrimp, chicken broth, milk, regular grits, butter, andouille sausage, green bell pepper, red onion, garlic, fresh okra, creole seasoning, wooden skewers

Taken from www.epicurious.com/recipes/member/views/grits-and-gumbo-tarts-52952551 (may not work)