Heat 1 tablespoons olive oil in a large skillet. Add the leeks, celery, thyme, and garlic over medium to low heat, cover and let them sweat until tender and translucent, about 10 minutes. Add the chicken stock and reduce to 1/3 or until the sauce is thick, about 8 to 10 minutes.
Meanwhile, start the grits by adding water and the milk in a saucepan. Bring to a boil and add the grits in a steady slow stream while whisking. Cover and lower the heat and cook for 5 minutes stirring occasionally to make sure no lumps are formed. Once the grits are done, they should be creamy and velvety add the butter and whisk until it is all melted. Add the parmesan cheese, whisk well. Cover and keep warm.
Add the shrimps, tomatoes -green and cherry, butter, a dash of tabasco and a dash to Worcestershire and half of the green onions to the skillet with the leeks and celery sauce. Gently mix until the shrimps turn pink and are done.
Divide the grits evenly among 4 bowls. Spoon over the vegetables first then the shrimps. Lastly, ladle the sauce around the shrimps over the grits. Garnish with scallions and parsley.