Cook 2 servings of grits according to package directions; set aside and keep warm.
Heat oil in a large skillet over medium-high heat. Add tasso and sauté until crisp. Add diced vegetables and sauté until onions are translucent. Add shrimp and sauté 30 to 45 seconds, or until pink. Remove from pan and set aside. De-glaze pan by adding white wine and stirring up bits from the bottom. Gradually add the cream and let reduce until thickened. Season with salt and pepper to taste.
Divide grits between 2 serving plates. Line plate edges with shrimp (10 shrimp per serving). Pour sauce over grits.
Garnish with green onion tops.
Notes: Tasso is a Cajun ham and is often hard to find out side of Louisiana, but you can find it at some specialty gourmet shops or by mail order. If not, you can substitute salt pork, pancetta or prosciutto, but you will have to beef up your seasonings, as tasso is very flavorful.
For a great wedding or cocktail party idea, serve shrimp and grits in small portions in martini glasses, with the grits on the bottom and shrimp and sauce on top.