Alex Bala’s Crispy Potato Shrimp & Grits Minis

Directions

1. 1

   Preheat oven to 385°F. Spray a muffin tin with avocado oil spray. Add 3 potato rounds to each muffin cup. Bake until golden brown, about 10 minutes. Immediately press potatoes flat with the bottom of a cup or similar-sized surface. Top with shredded cheddar. Bake until cheese is melted, about 5 minutes longer. Remove from muffin tins to serving dish.
2. 2

   Season shrimp with 1-1/2 teaspoons of Creole seasoning, onion powder, garlic powder and cayenne, if using. In a large skillet, melt 1 tablespoon of butter. Add shrimp, cook until the shrimp shrimp turn pink, 1-2 minutes per side. Remove and keep warm.
3. 3

   In the same skillet, heat 1 tablespoon of butter over medium-high heat. Add ham, onion, pepper, celery and remaining 1-1/2 teaspoons Creole seasoning. Cook until onion and pepper are tender, 4-5 minutes. Add garlic, cook 1 minute longer. Add remaining 2 tablespoons of butter. Once melted, add heavy whipping cream. Bring to a low simmer. Cook until mixture is reduced by half, 3-5 minutes.
4. 4

   In a small saucepan, combine water, cream, butter and salt. Bring to low boil. Gradually whisk in grits. Continue whisking until thickened and creamy, 5-6 minutes. Add into creamy ham sauce.
5. 5

   To assemble, divide grits over crisp potato bases. Top with shrimp. Garnish with grated Parmesan cheese and fresh minced chives as desired.