I know I did the breakfast corn muffins last week, and after speaking with Natalie from the Warrenton Farmers Market, I decided that was a little safe. I needed to amp up the flavor a little. So shrimp and grits muffins were born. We start with the trinity (onions, celery, bell pepper), shrimp, creole seasoning, and diced andouille sausage to add a kick. Then I have the secret weapon: creamed corn which keeps everything moist and gives it the grits feel. I hope you like it.

Dry:
1 1/2 cups flour
1 1/2 cup corn meal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon creole seasoning
Wet ingredients:
1 1/2 cups milk
1/4 cup butter
2 tablespoons honey
3/4 cup creamed corn
2 eggs
3/4 cup diced andouille sausage
3/4 cup 31-40 shrimp, peeled, deveined, cut in half or into small pieces.
1/4 cup red onion, diced fine
1/4 cup green pepper, diced fine
1/4 cup celery, diced fine
3 cloves garlic, minced
1 teaspoon black pepper

Honey butter to serve.

In bowl 1 add flour, corn meal, baking powder, salt, and creole seasoning.

In bowl 2 add milk, creamed corn, butter, honey and eggs. Mix well.

Add wet into dry and mix until just combined.

Add onions, green pepper, celery, garlic, and sausage.

Mix until everything in combined.

Let rest for 20 minutes.

Heat oven to 350.

Spray mini muffin pans with cooking spray.

Fill muffin pan 1/2 full add shrimp piece top with batter to cover.

Bake for 16-18 minutes or until golden brown and delicious.

Top with honey butter.