Cook grits according to package directions.

Keep grits warm.

Heat olive oil in a large skillet over medium-high heat.

Add tasso ham and sauté until crisp.

Add diced leeks, onion, and green peppers and sauté until onions are translucent.

Add shrimp and sauté for 30 to 45 seconds, or until pink.

Remove shrimp and vegetables from the pan and set aside.

Deglaze the pan with white wine.

Slowly add the heavy cream and let reduce until thickened.

Season the cream sauce with salt and pepper to taste.

Divide grits among 2 serving plates.

Line plate edges with shrimp (10 shrimp per serving).

Pour sauce over grits.

Garnish with chopped green onion tops.