I should actually have called this dish Shrimp and Glam because it is just so darn pretty and showy! Like seriously, the shrimp look like they are ready to walk down the runaway! LOL!

Okay so husband HATES and has always HATED grits. Coming from the south and New Orleans I might add, you would think this boy would love him some grits especially in a dish such as Shrimp and Grits but he never has and won't even think about eating it in a restaurant. Well, Well, Well- I am much tricky than he gives me credit for. He called one morning and asked what we were having for dinner and I just simply stated Shrimp. Little did he know that the shrimp was going to be the topper for amazing grits!

Think Grit Muffins! Yep, I said muffins. Grits in the shape of a huge muffin but upside down. I made regular old butter grits and added in a few twists of cheddar cheese, jalapeño and Cajun seasoning then poured into greased muffin tins and baked them at 350 for 45 minutes or until nice and golden brown on top.

Think Smothered Pork Chops meets Fresh Shrimp! I used the word smothered and shrimp together! I made a great incredibly flavorful silky seafood gravy using fresh herbs, chicken stock and cream then smothered the shrimp in it and allowed them to cook for another 6-8 minutes until they turned nice and pink. One Word- YUM!

You could actually serve this dish as an appetizer if you use mini muffin tins and a tiny shot glasses to hold the appetizer or as a main dish. No matter how you do it just do it because it this just screams Fresh, New Orleans and oh so delish!

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