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1
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.
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2
Pour grits into greased large muffin tins and bake at 350F for 30 minutes (cooking time may vary depending on your oven).
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3
While your grits are baking, saute your onions and garlic in the olive oil until tender and translucent.
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4
Add your flour and stir gently to form a roux.
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5
Heat your chicken stock until warm and mix into your roux, whisking constantly until everything is combined and there are no lumps.
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6
Simmer for 5-6 minutes.
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7
Then add the salt, pepper, cajun seasoning, basil, and parsley.
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8
Bring mixture to a boil and add your shrimp.
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9
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.
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10
When your grits are done, allow them to cook for 5 minutes before flipping out onto a baking sheet.
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11
Place the baking sheet back in the oven and turn it to broil.
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12
Broil the grits for 2 minutes exactly.
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13
Allow to cool before removing grits from the pan.
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14
Serve with shrimp on top.
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15
Garnish with green onions.
