Makes 4 servings
In a heavy-bottomed saucepan, bring water, 1tbsp butter, and 1 cup heavy cream up to a boil. Turn down to low; while simmering whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 20-30 minutes or until grits are done. Season, to taste, with salt and pepper.
Take shrimp and sprinkle Creole seasoning over them. Heat a large sauté pan over medium-heat. Melt butter, add garlic, shrimp, and sauté until shrimp turn pink and tail curls up (about 3 min). Deglaze the pan with white wine and lemon juice then add parsley and heavy cream to finish shrimp and sauce. Season, to taste, with salt and pepper.
Spoon grits into a serving bowl add shrimp mixture over the top and garnish with tomatoes and scallions.
Serve immediately and enjoy.