Bring 4 cups of chicken broth to a rolling boil in a heavy pot over high heat. Gradually whisk in 1 cup of stone-ground grits, then reduce the heat to low and stir often for about 20-25 minutes until thickened.

Stir in 1 cup of heavy cream, 4 tablespoons of butter, and 1 cup of shredded sharp white cheddar cheese into the cooked grits. Season with salt and black pepper to taste.

Season 1 pound of shrimp in a bowl with salt, black pepper, ½ teaspoon of smoked paprika, and ½ teaspoon of Cajun seasoning. Toss well to coat.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the shrimp for about 2-3 minutes per side until pink and golden brown.

In the same skillet, melt 2 tablespoons of butter over medium-low heat. Sauté 2 cloves of garlic for 1 minute, then pour in ½ cup of chicken broth and ¼ cup of heavy cream, and 1 tablespoon of lemon juice. Simmer for 2-3 minutes until thickened.

Return the seared shrimp to the skillet and gently toss in the garlic sauce. Serve over the creamy grits and garnish with chopped parsley or green onions.