1/4 lb raw shrimp, peeled, deveined, and finely chopped
1-1/2 Tbsp fresh parsley, chopped
2 Tbsp fresh chives, chopped (optional garnish)
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 & 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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