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1
To prepare the grits, in a saucepan, over medium-high heat, bring the water, milk, butter, and 1 teaspoon of the salt to a gentle boil.
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2
Whisk in the grits.
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3
Decrease the heat to low and simmer, stirring often with a wooden spoon, until the mixture is smooth and thick and falls easily from the spoon, 30 to 45 minutes.
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4
Meanwhile, prepare the tomatoes.
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5
Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
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6
Add the onion and saute until the onion is soft and translucent, 2 to 3 minutes.
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7
Add the garlic and cook until fragrant, 45 to 60 seconds.
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8
Add the white wine, and cook until it evaporates, 2 to 3 minutes.
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9
Add the bay leaves, then stir in the tomatoes and reserved juice.
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10
Season with cayenne pepper.
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11
Decrease the heat to low, and simmer until the mixture is slightly thickened, about 10 minutes.
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12
When the tomatoes are ready, remove the skillet from the heat, and stir in the chopped herbs.
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13
Set aside and keep warm.
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14
To prepare the shrimp, heat the remaining 1 tablespoon of oil in a second skillet over medium-high heat to sizzling.
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15
Add the shrimp; season with salt and pepper, and saute to sear on both sides until firm and pink, about 2 minutes per side.
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16
When the grits are thickened, stir in the heavy cream and cheese.
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17
To serve, put a heaping spoonful of grits onto individual serving plates.
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18
Top with an equal amount of the tomatoes, and top with equal amounts of the shrimp.
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19
Garnish with shavings of Parmigiano- Reggiano.
