Description
These Shrimp and Scallion Grit Cups with a Creamy Cheese Center are a delightful Southern-inspired appetizer or brunch treat. Featuring stone-ground grits cooked to creamy perfection and enriched with sharp cheddar cheese, they are baked in individual muffin cups with a luscious cream cheese and scallion filling, topped with tender sautéed shrimp and scallions. This recipe offers a perfect balance of savory flavors and is gluten-free, making it a crowd-pleasing choice for any occasion.
Ingredients
Scale
Grits Base
- 1 cup stone-ground grits
- 4 cups water
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Cream Cheese Filling
- 1/2 cup cream cheese, softened
- 1 1/2 scallions, thinly sliced (half of total)
Shrimp Topping
- 2 tablespoons olive oil
- 1/2 pound small shrimp, peeled, deveined, and chopped
- 1 1/2 scallions, thinly sliced (remaining half)
Additional
- Nonstick cooking spray
Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin using nonstick cooking spray to ensure easy removal of the grit cups.
- Cook the Grits: In a medium saucepan, bring 4 cups of water and 1/2 teaspoon salt to a boil. Gradually whisk in the stone-ground grits to prevent lumps. Reduce the heat to low and cook the grits, stirring frequently, for 15 to 20 minutes or until they thicken to a creamy consistency.
- Enrich the Grits: Remove the saucepan from heat, and stir in 2 tablespoons of unsalted butter, 1 cup shredded sharp cheddar cheese, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder until the butter and cheese are fully melted and incorporated, creating a rich and flavorful base.
- Prepare Cream Cheese Mixture: In a small bowl, combine the softened 1/2 cup cream cheese with half of the sliced scallions (about 1 1/2 scallions). Mix well and set aside for filling.
- Cook the Shrimp: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped shrimp and sauté for about 2 to 3 minutes until the shrimp turns pink and is cooked through. Stir in the remaining sliced scallions and immediately remove the skillet from heat to keep the scallions crisp and fresh.
- Assemble the Grit Cups: Spoon approximately 2 tablespoons of the warm grits into each muffin cup, pressing down lightly to create a compact base with a small shallow well in the center to hold the filling.
- Add Cheese Filling and Shrimp: Place about 1 teaspoon of the cream cheese and scallion mixture into the well of each grit base, then top with a spoonful of the cooked shrimp and scallion mixture, layering flavors beautifully.
- Bake: Bake the assembled grit cups in the preheated oven for 10 to 12 minutes or until the cups are set and slightly golden around the edges.
- Cool and Serve: Allow the grit cups to cool in the muffin tin for 5 minutes before gently removing them. Serve warm as an appetizer or a hearty brunch option.
Notes
- These grit cups make a perfect appetizer for brunch or parties.
- For a Southern twist, add a pinch of Cajun seasoning to the grits while cooking.
- Mini muffin tins can be used to create bite-sized versions for finger foods.
- Ensure the shrimp is chopped uniformly for even cooking and texture.
- Use stone-ground grits for the best traditional flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking, Stovetop
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup (1 grit cup)
- Calories: 150
- Sugar: 1g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 65mg
