For the grits: Bring the milk and stock just to a simmer in a heavy saucepan. Meanwhile, cover the grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim off any chaff that has floated to surface with a fine-mesh sieve. Drain the grits well in a fine-mesh sieve and whisk into the simmering milk mixture.
Reduce the heat to low and simmer the grits, partially covered, stirring often with a heatproof rubber spatula, until tender and thickened to the consistency of loose oatmeal, about 1 hour (stir more towards the end of cooking to avoid scorching). Season with the salt and pepper. If the grits become too thick before they are tender and creamy, thin with milk or cream. Stir in the cream and butter. Remove from the heat and keep warm.
For the shrimp: Heat the oil in a saute pan over medium heat and render the country ham until crispy and lightly browned. Add the onions and cook for another minute. Turn the heat to high, add the shrimp and saute quickly, giving color to the shrimp. Season with the steak seasoning, salt and pepper. Pour in the beer and let burn off until reduced by half, 30 to 45 seconds. Add the veal stock and tomatoes and cook for another minute.
As soon as the shrimp are cooked, remove from the heat immediately to keep from over-cooking and stir in the butter to richen the broth.
Place a large dollop of grits in the center of a plate and top with the shrimp and everything in the pan. Top with the green onions.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.