Ingredients
Grits Base
- 2 1/4 cups cooked grits
- 2 tablespoons butter
Shrimp Topping
- 36 medium shrimp, peeled and deveined
- 1/2 teaspoon Stone House Seasoning
- 1/4 teaspoon chili powder (optional)
- 1/4 cup chopped fresh parsley
Instructions
- Preheat Oven: Set your oven to 350º F (175º C) to prepare for baking the grits. This ensures a hot environment for achieving a golden crust.
- Bake Grits in Muffin Tin: Spray a mini muffin tin with non-stick cooking spray and spoon the cooked grits evenly into each muffin cup. Bake for about 30 minutes, or until the grits develop a golden brown exterior. Upon removal, gently press the back of a spoon into each grits cup to create a small indentation for the shrimp. Let the grits cool in the pan for 5 minutes, then transfer to a serving platter.
- Sauté Shrimp: While the grits bake, melt butter in a medium skillet over medium heat. Add Stone House Seasoning and chili powder (if using), stirring to incorporate the spices into the melted butter. Place the shrimp in the skillet, cooking for 2 to 3 minutes on one side until they turn pink. Flip and cook another 3 minutes until shrimp are pink and cooked through.
- Assemble Bites: Place one cooked shrimp on top of each baked grits muffin. Drizzle additional melted seasoned butter over the shrimp and grits, then garnish with the chopped fresh parsley to finish.
Notes
- Stone House Seasoning can be substituted with a Cajun or Creole seasoning blend if unavailable.
- For a spicier kick, increase the chili powder or add a dash of hot sauce to the shrimp while cooking.
- Use mini muffin tins for perfectly sized bite appetizers ideal for parties.
- Leftover bites can be stored in the refrigerator for up to 2 days and reheated gently in the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southern
