Cook bacon; Crumble & set aside.

In saucepan, heat broth to boiling. Gradually stir in grits and salt. Reduce heat to low. Cover and simmer 5-7 mins, stirring often, until grits are thickened. Stir in cheese and bacon.

Line cookie sheet with foil or parchment paper and cooking spray. Spoon grits onto sheet in thin layer. Refrigerate 1 hr or until firm.

Heat oven to 450°F.

Remove grits and turn upside down onto large cutting board. Using 2” round cutter, cut grits into ~18 rounds.

Place on a foil-lined cookie sheet. Bake 20 mins. Turn cakes over and bake 10 mins longer until crisp and browned.

Cook shrimp in skillet with butter and dash of Creole seasoning.

Top each grits round with a tsp of tomatoes and a shrimp and serve.