Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the tomatoes and jalapeños and cook until soft, about 5 minutes. Transfer to a food processor and puree with the salt until smooth.

Melt the remaining 1 tablespoon butter. Add the shrimp and cook until just pink, about 3 minutes. Add the tomato mixture and cook for another minute or two. Taste and adjust the seasonings as desired. 

To serve, divide the grits among 4 plates or large bowls. Top with the shrimp and sauce. Garnish with the parsley

Creamy Grits

Bring the cream to a boil in a large saucepan over medium high heat. Watch carefully so it doesn't boil over. While continually whisking, add the grits and cook, whisking, for 5 minutes. Add the sugar and salt and cook, whisking frequently, for an additional 5 to 10 minutes, until the grits are tender. Serve hot.