Preheat the oven to 350°F (175°C). Spray a mini muffin tin lightly with non-stick cooking spray.
Spoon the prepared cooked grits into the mini muffin cups, filling each cup evenly.
Bake the grits in the preheated oven for about 30 minutes, or until the tops are golden brown.
Remove the tin from the oven and use the back of a spoon to press a small indentation into the top of each grits bite. Allow the bites to cool in the pan for about 5 minutes, then transfer them to a serving platter.
While the grits cool, melt 2 tablespoons butter in a medium skillet over medium heat.
Add the Stone House Seasoning and the optional chili powder to the melted butter and stir to combine.
Add the shrimp to the skillet and cook on the first side until pink, about 2–3 minutes.
Turn the shrimp and cook until pink and opaque throughout, about 2–3 additional minutes.
Place one cooked shrimp on each baked grits bite, spoon some of the melted seasoned butter from the skillet over the top, and sprinkle with chopped fresh parsley before serving.
