Sauce
Warm olive oil in medium size pot; add vegetables, and sautée till translucent.  Add garlic and cook additional two minutes. Stir in tomato paste add tomato sauce and crushed tomato. Stir in vinegar and stock and simmer over low flame for 30 to 40 minutes. Add seasonings to taste. 
Grits
Shuck and roast corn till dark and soft. In a heavy-bottomed pot, bring water, salt, butter, and cream to a boil. Add roasted corn and purée. Stir in grits; cook for 5 to 7 minutes until creamy and thick, add cheese.
Shrimp
In a large skillet, butter and sautée shrimp until cooked halfway. Add Creole tomato sauce and simmer an additional 5 to 8 minutes. To serve, spoon grits onto plate, top with shrimp and sauce. Garnish with Parmesan cheese and green onions.