For the grits, bring 3½ cups water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add the salt, cheese and butter and stir until melted. Keep warm.

For the shrimp, melt the butter in a large skillet over medium heat and saute the shallots, pepper and garlic until softened, about 3 minutes. Add the tomatoes with their juice and thyme; bring to a simmer. Cook for 2 or 3 minutes. Sprinkle with flour and stir well. Add Cajun spice to the shrimp and saute until they begin to turn pink, about 2 minutes. Add ½ cup stock and cook for 2 to 3 minutes more. Add the tomato paste and stir until blended. Add the cream, soy sauce and chili paste. Add more stock if needed to make a spoonable sauce that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a boil. Taste for salt.

To serve, place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with chives.