For the grits: Place a saucepan over high heat with the chicken stock, salt, and pepper. Bring to a boil, reduce the heat to medium-low, add the grits, and stir with a whisk. Once the grits come to a simmer, add the cream, again reduce the heat to low, and continue to cook until the grits just start to thicken, about 8 minutes. Add the cheese to the grits, taste for seasoning, turn the heat off, and allow the cheese to melt into the grits. Stir in the chopped parsley. Taste and season with salt, if needed. Cover and keep warm.
For the greens: In a medium pan over medium heat, heat the oil and saute the mustard greens until starting to wilt, about 1 minute. Stir in the chile flakes and cook 1 minute. Add the stock and bring to a simmer. Cook until the greens are just tender, 5 to 7 minutes.
For the shrimp: Heat a saute pan over medium heat and add 1 tablespoon butter, allowing the butter to melt.
Season the shrimp with salt and pepper and then add to the pan. Stir the shrimp while cooking. Cook until bright red, 3 to 4 minutes.
Once the shrimp are cooked, add the wine to deglaze the pan, allowing the wine to simmer for 1 minute until reduced.
Turn the heat off and add 2 to 3 tablespoons Romesco sauce, stirring in to coat the shrimp. Add the remaining 1/2 tablespoon butter to finish.
To plate, spoon the grits onto a plate, top with mustard greens, and top with shrimp.
Grind the almonds in a food processor until finely ground but not pureed. Add the bread, vinegar, tomatoes, peppers, garlic, and paprika to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil slowly until the sauce is thickened. Taste and season with salt.