Shrimp and Grits (Glitz)

Combine the grits, water, butter, cajun seasoning, salt and pepper, and garlic powder in a microwavable safe bowl and heat for 5-7 minutes until grits are slightly cooked and slightly lumpy. Pour grits into greased large muffin tins and bake at 350F for 30 minutes (cooking time may vary depending on your oven).

While your grits are baking, saute your onions and garlic in the olive oil until tender and translucent. Add your flour and stir gently to form a roux. Heat your chicken stock until warm and mix into your roux, whisking constantly until everything is combined and there are no lumps. Simmer for 5-6 minutes. Then add the salt, pepper, cajun seasoning, basil, and parsley. Bring mixture to a boil and add your shrimp. Cover and reduce heat to medium and allow shrimp to cook for 5-6 minutes (depending on the size of your shrimp) until the shrimp are curled and pink.

When your grits are done, allow them to cook for 5 minutes before flipping out onto a baking sheet. Place the baking sheet back in the oven and turn it to broil. Broil the grits for 2 minutes exactly.

Allow to cool before removing grits from the pan. Serve with shrimp on top. Garnish with green onions.