How to Make It
In a saucepan, bring the milk and chicken stock up to a boil. Lower to a simmer, season generously with salt and pepper, and whisk in grits. Cover and cook at a low simmer for 25 to 30 minutes. Remove from the heat and add in 3 tablespoons of the butter and the smoked mozzarella, whisking to incorporate fully. Taste and adjust seasoning. Keep covered and warm.
Make sure the shrimp are dry and toss with the vadouvan and season with some salt. Heat a skillet over medium-high heat and add the olive oil. Add shrimp in a single layer and cook for a minute and a half. Flip shrimp, lower heat to medium-low, and add in the remaining 2 tablespoons of butter, along with the shallots and jalapeño, tossing to combine. Cook for another 2 minutes.
Serve grits hot and spoon shrimp mixture on top, letting some of the pan juices drip onto the grits. Garnish with some chopped scallions and parsley or cilantro.