In a large pot, bring vegetable stock and 1 tablespoon of the butter to a boil. Gradually add the grits, stirring constantly with a wooden spoon. Reduce the heat to low, cover and simmer, stirring occasionally, until the liquid is absorbed and the grits are thick, about 15 minutes.

Stir in ½ cup milk and simmer, stirring occasionally to keep the grits from sticking to the bottom of the pan, about 10 minutes. Stir in the remaining ½ cup of milk and simmer, stirring occasionally until the liquid is absorbed and the grits are thick, about 35 minutes total. Stir in the cheese, remaining 1 tablespoon of butter, and season with white pepper.

In a large skillet, heat the oil over medium-high heat, then add the peppers and onions; stir until they start to sweat, about 2 minutes. Add the sausage and brown, about 2 minutes each side. Add the shrimp and season with salt, pepper, and cayenne.

Cook the shrimp until it starts to turn pink, about 1 minute. Flip and stir in the garlic and cook until fragrant, about 1 minute. Then add the cream and mustard. Continue to stir while cooking and let the cream thicken until it coats the back of a spoon, about 2 minutes.

Serve the Creole shrimp over the cheesy grits and garnish with scallions. Enjoy!