Flying Biscuit Shrimp and Grits

1. For grits: In medium saucepan, combine water, half-and-half, salt and white pepper; bring to a boil. Slowly pour grits into boiling water while whisking entire time to prevent bottom from scorching. Reduce heat to low, cook, continuing to whisk often, until thick and completely smooth, about 10 minutes.
2. Whisk in cheddar cheese until melted. Whisk again to combine. Turn heat off and allow grits to rest for 5 minutes. Add butter and stir until completely smooth and silky.
3. For shrimp: In deep saute pan, heat olive oil over medium heat. Add garlic, onion, celery and carrots and cook until tender. Add tomatoes, hot pepper sauce, Worcestershire, roasted red peppers, paprika, crushed red pepper flakes, basil, black pepper and salt. Stir to incorporate spices and simmer 20 minutes.
4. Add shrimp and continue to cook over medium-low heat about 4 minutes, until shrimp are pink and tails curl. Do not leave shrimp unattended so as not overcook. Ladle shrimp over creamy grits.