In a 2-quart pot, bring water to a boil. Using a slotted spoon or tongs, dip tomatoes into the boiling water for 15 to 20 seconds. Remove, rinse under cold water, slide off peels, core, seed, and chop. Set aside.

​In a large saucepan over medium heat, melt butter. Add onions, green peppers, and garlic. Stir until onions are transparent. Add tomatoes; shrimp, and paprika, salt, cayenne pepper, and basil leaves. Stir 10 minutes or until shrimp are cooked (pink throughout.)

​Serve over Baked Cheese Grits and garnish with chopped parsley.

NOTE: Heads on unpeeled shrimp are about 1/3 to 1/2 more weight than peeled shrimp.