In a medium pot, bring 4 cups of water to a rolling boil over high heat. Gradually whisk in 1 cup of stone-ground grits, reducing the heat to low. Cover the pot and cook for 20–25 minutes, stirring occasionally, until the mixture thickens to a velvety texture similar to creamy oatmeal.

Once the grits are cooked, remove the pot from heat. Stir in 1 cup of sharp cheddar cheese and 4 ounces of cream cheese, along with 2 tablespoons of butter. Mix until the cheeses are fully melted and the mixture is creamy. Season with salt and pepper to taste.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant. Then, add 1 pound of shrimp, sliced scallions, and 1 teaspoon of smoked paprika. Cook for 3–4 minutes, stirring occasionally, until the shrimp turn pink and opaque.

Preheat your oven to 375°F (190°C). Grease a standard muffin tin with cooking spray or butter.

Spoon the creamy grit mixture into each muffin cup, filling them halfway. Make a small indentation in the center of each cup and add a dollop of the cream cheese mixture. Top it off with more grit mixture, covering the cheese completely.

Place the muffin tin in the preheated oven and bake for 15 minutes, or until the tops are set and golden brown.

Once baked, carefully remove the grit cups from the muffin tin and top each cup with the sautéed shrimp and scallion mixture.