Bring a wide sauté pan of water to a boil. Add the tomatoes and cook until the skins split. Transfer the tomatoes to a bowl of ice cold water. Once the tomatoes are cool enough to handle, remove and discard the skins and cut the cores from the tomatoes. Transfer the tomatoes to a bowl (or ziploc bag) and crush with your hands.

Empty the water from the pan and return the pan to the stove.

In a large saucepan, bring the 3 cups of water to a low simmer. Slowly stir in the grits and stir to incorporate. Cook for 1 hour, stirring often, until the grits are tender. Add water throughout the cooking process if the grits become too thick.

After the grits are very tender, add the butter, cream, and cheese and stir until melted and incorporated. Taste and season with salt, pepper, paprika, and cayenne powder, if desired. Remove from heat and keep warm.

To the wide sauté pan, add the two teaspoons oil and turn the heat to medium. Once the oil is hot, add the sausage and cook, stirring often, for 5-7 minutes or until it's crispy and brown.

Add the butter to the skillet along with the minced green garlic, shallot, and chili peppers. Cook for 4-5 minutes or until softened and fragrant.

Add the chicken stock and scrape up any browned bits stuck to the bottom of the pan. Pour in the crushed tomatoes and bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes or until the broth has reduced slightly. Taste and season with salt and pepper.

Right before the grits have finished cooking, pat the shrimp dry and season with salt and pepper. Transfer to the pot of tomatoes and sausage and cook for 5-6 minutes or until opaque and just cooked through. Turn off the heat.

Divide the grits between shallow bowls and spoon the shrimp mixture on top. Garnish with the sliced scallion. Enjoy!