Combine 2 cups water with 1 cup rice grits, a pat of butter and a tsp. of salt. Bring to a boil. Stir once. Cover and simmer on low for about 20 minutes or until water has absorbed and rice grits are tender. Keep covered, remove from heat and let sit for 10 minutes.
While grits cook heat oil in a large skillet over medium-high heat. Cook onions, and garlic until onions are translucent. Add shrimp and sauté, tossing occasionally, until cooked through, about 4 minutes. Season with paprika, salt and pepper. Divide the grits between two plates, top with shrimp and minced chives.