Set your Anova Precision Oven to Sous Vide Mode 130°F (54.4°C) at 100% steam. Alternatively, set your Anova Precision Cooker to 130°F (54.4°C).
Season shrimp with fennel salt.
Place shrimp on pan and cook for 20 minutes. Alternatively, place shrimp in vacuum bag and place in 130°F (54.4°C) water bath and cook for 20 minutes.
While shrimp are cooking, prepare grits. Add grits, milk, chicken stock, salt, and pepper to sauce pan or dutch oven. Whisk to combine.
When shrimp are done, remove and set aside
Set Anova Precision Oven to Sous Vide Mode 212°F (100°C) at 100% steam. Alternatively, set your Anova Precision Cooker to 195°F (90.6°C).
Place pot with grits into oven and cook for 30 minutes, stirring once or twice. Alternatively, place all ingredients in bag and cook for 1 hour, massaging bag every 15 minutes.
Heat pan over medium-high heat. Add diced bacon and cook until crisp. Add mushrooms and tomatoes, season as necessary, and continue to sauté until tomatoes and mushrooms have released their liquid and browned. Remove, and reserve.
When grits are done, spoon a hearty serving of grits into a bowl, top with the bacon/ mushroom/tomato mixture, and place shrimp on top of that. Garnish with chives.
Set Anova Precision Oven to Sous Vide Mode 130°F (54.4°C) at 100% steam. Place plated dish and let reheat for 5 minutes if desired!