1cupfresh corn (cut from 1 cob)(sub frozen/thawed or canned corn)
1cuphalved cherry tomatoes
1/4cupdry white wine(sub 1 Tbsp. white wine vinegar mixed with 3 Tbsp. broth)
1/4cupsliced green onion for garnish
Pat shrimp dry with a paper towel and place in a large bowl. Add olive oil, shallots, garlic, thyme, Creole seasoning, and smoked paprika; toss to combine. Let sit at room temperature while you prepare the grits.
Bring water, milk, and salt to a boil in a medium pot. (Watch closely so it doesn't bubble over.) Add corn grits and reduce heat to medium-low. Cook, uncovered, for 10 minutes, stirring occasionally, until thick and creamy. Add cheese, 1 Tbsp. butter, and black pepper; stir continuously until melted and smooth. Stir in fresh corn, turn off heat and cover to keep warm.
Heat remaining 2 Tbsp. butter in a large skillet over medium-high. Pour marinated shrimp and residual oil into skillet, and arrange in a single layer. Let cook, undisturbed, for 3 minutes. Add tomatoes and toss to combine. Cook 2 minutes, until tomatoes begin to break down and become jammy. Add white wine (or vinegar and broth mixture); cook 1 minute.
Divide grits evenly between four bowls. Spoon shrimp and sauce overtop, and garnish with green onion.
*Note: If using unsalted Creole seasoning, add 1/2 tsp. salt to shrimp mixture.Make-Ahead: Cut the corn from the cob up to 1 day in advance, and store in the refrigerator until ready to use. You can also start marinating the shrimp up to 5 hours ahead. Store: Transfer leftovers to an airtight container and refrigerate for 2 days.Reheat: Transfer shrimp and grits to an 8x8-inch baking dish and bake at 350ºF until heated through.