Low Country Shrimp and Grits with Stewed Tomatoes

Ingredients

• 24 Large fresh shrimp, peeled and deveined (tails left on)
• 2 c 2% milk
• 1 tbsp. Unsalted butter
• 2 tbsp. Freshly grated Parmigiano-Reggiano, plus more for garnish
• 28 oz Can low-sodium whole tomatoes, coarsely chopped, juice
• 1 c Stone-ground grits
• 2 c Water
• 1 tbsp. Olive oil
• 1 tsp. Tony Chachere’s Creole Seasoning
• 2 Bay leaves
• 2 tbsp. Chopped fresh parsley, plus more for garnish
• 3 Cloves garlic, finely chopped
• 1 Medium onion, coarsely chopped
• Coarse kosher salt
• Freshly ground black pepper