Grits and Shrimp Tarts

1 c. water

¼ c. quick-cooking grits

2 oz. cream cheese, softened

¼ c. shredded cheddar cheese

3 T. butter, divided

¼ t. garlic salt

1/8 t. salt

Pepper, to taste

1 lb. uncooked small shrimp, peeled and deveined

3 green onions, sliced

2 pkg. (1.9 oz. each) frozen miniature phyllo tart shells

Directions:

In a small saucepan, bring water to a boil.

Gradually stir in grits.

Reduce heat.

Cover and simmer 4 minutes.

Stir in the cheeses, 1 tablespoon butter, salts and pepper.

In a large skillet, sauté shrimp and onions in remaining butter until shrimp turn pink.

Fill tart shells with grits.

Top with shrimp mixture.

Refrigerate left overs.

Yield: 2½ dozen