Bring 2 cups of water and 3/4 teaspoon of salt to a boil in a saucepan.

Gradually add 1 cup of uncooked grits, stirring constantly for 1 minute.

Cover the saucepan and cook over low heat, stirring occasionally, until the grits are thick and creamy, about 20-25 minutes.

While the grits are cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add 1/2 cup of diced tasso ham to the skillet and sauté until crisp, about 7 to 9 minutes.

Add 2 tablespoons of diced leeks, 2 tablespoons of diced onion, and 2 tablespoons of diced green bell peppers to the skillet.

Sauté the vegetables until the onions are translucent, about 5 minutes.

Add 20 medium to large shrimp (peeled, deveined, with tails on) to the skillet.

Sauté the shrimp for 30 to 45 seconds, or until they turn pink.

Remove the shrimp and ham mixture from the skillet and set aside.

Deglaze the skillet with 1 to 2 tablespoons of white wine, scraping up any browned bits from the bottom of the pan.

Slowly add 1 cup of heavy cream to the skillet and let it reduce until thickened, about 5-7 minutes.

Season the cream sauce with salt and pepper to taste.

Divide the cooked grits between two serving plates or bowls.

Line the edges of each plate or bowl with 10 shrimp.

Pour the cream sauce over the grits and shrimp.

Garnish with chopped green onion tops.

Serve immediately.