INGREDIENTS

12 each  8" Pressed Mazina™ Tortillas (08043)  
3 cups  Water  
3 cups  Milk  
1 1/2 cups  Grits , quick cooking 
1 Tbsp.  Vegetable Oil  
10 oz.  Collard Greens , chopped 
1 1/2 tsp.  Cajun Seasoning  
1/4 tsp.  Cayenne Seasoning  
1/4 tsp.  Onion Powder  
1/4 tsp.  Garlic Powder  
1/8 tsp.  Paprika  
1 tsp.  Kosher Salt  
1/2 tsp. Black Pepper  
2 each  Eggs , beaten 
1 cup Country Style Gravy , prepared 
1 Tbsp.  Vegetable Oil  
24 oz.  Shrimp , shell off , chopped , raw 
3 Tbsp.  Cajun Seasoning  
 Chives , as needed 

DIRECTIONS

1.) In a medium stock pot over medium heat, combine water and milk, bring to a boil. Whisk in grits, reduce heat to low and allow to cook for 5-7 minutes.

2.) Meanwhile, heat a large sauté pan over medium heat. Add oil and collard greens, sauté for 5-7 minutes or until wilted.

3.) In a small bowl, combine Cajun seasoning, cayenne seasoning, onion powder, garlic powder, paprika, salt, and pepper. Set aside.

4.) In a 2” hotel pan, combine grits, collard greens, and seasonings. Mix well to combine. Allow to cool slightly.

5.) Pre-heat oven to 350°F.

6.) Meanwhile, on a cutting board using a 3 1/8” round cutter, cut 4 rounds from each tortilla. Place each round in a greased muffin tin.

7.) Combine the eggs with the cooled grits, mix well to combine. Scoop 1.5 oz of grits filling into each tortilla cup. Make a slight indention in the center of each cup and place 1 tsp. of gravy in indention. Bake in oven for 15-20 or until heated through.

8.) While cups are baking, heat oil in a large sauté pan. Add chopped shrimp and remaining Cajun seasoning and sauté until cooked through.

9.) Once cups are finished baking, remove from muffin tin and place 0.5 oz. sautéed shrimp on top of each cup, and sprinkle chives over. Serve 2 per serving.

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