-
bring 4 cups water to a boil in a medium saucepan; add 1/2 teaspoon salt.
-
slowly whisk in the grits.
-
reduce the heat to a steady simmer and cook, whisking occasionally, until thickened, about 5 minutes.
-
whisk in 1 tablespoon butter and the cheese until melted.
-
season with salt.
-
set aside and cover to keep warm.
-
meanwhile, season the shrimp with salt and the cayenne.
-
heat a large nonstick skillet over medium high heat; add 1 tablespoon butter.
-
add the shrimp and cook until opaque and lightly browned around the edges, about 2 minutes per side.
-
remove to a plate.
-
add 1 tablespoon butter, the celery, bell pepper, garlic, scallion whites and a pinch of salt to the skillet.
-
cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes.
-
add the tomato and cook until the pieces just start softening, about 1 minute.
-
return the shrimp to the skillet along with the lemon juice, 2 tablespoons water and the remaining 1 tablespoon butter.
-
cook, tossing to coat, about 1 minute.
-
season with salt.
-
top each serving of grits with the shrimp and scallion greens.