For the shrimp and tomato stew: In a medium sauce pot on medium heat, place ½ cup olive, shrimp shells, pepper core, garlic, ginger and shallots. Sweat the vegetables for 5 to 10 minutes. Deglaze with the wine and fish sauce, then continue cooking for 3 to 5 minutes.

Add the tomatoes, fish stock and Berbere spice. Turn the heat down to low and simmer for 15 minutes; remove from the heat. Transfer the mixture to a food processor and blend until smooth. Pass through a chinois or fine-mesh sieve. Set aside.

Place the remaining ½ cup olive oil in a separate pan on medium heat. Add the bell pepper. Sprinkle the shrimp with salt and pepper and add to the pan; saute for 2 minutes. Add the sauce to the pan over low heat. Add the butter, maple syrup, tamari, lemon zest and juice, and continue cooking for 2 to 3 minutes.

For the grits: Grill the tortillas on a burner, 1 minute each; set aside.

In a medium saucepot on medium heat, bring the milk to a simmer and add the charred tortillas and corn. Simmer for 5 minutes, then puree. Add the butter and 2 cups water to the pot. Bring to a boil. Slowly pour the grits into the pot, whisking. Continue cooking the grits on low heat, stirring every 2 to 3 minutes to maintain a smooth consistency, for 15 to 20 minutes. Adjust the seasoning with Parmesan, heavy cream, additional butter, salt and pepper. Garnish with the scallions. Take the pot off the heat.

On a large serving plate, place the creamy grits toward the center. Top with the shrimp and tomato stew. Garnish with diced scallions and parsley.