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1. In a saucepan, bring water or chicken broth to a boil.
2. Slowly whisk in the grits, reduce heat to low, and cook for 20–25 minutes, stirring often.
3. Stir in milk or cream, butter, cheddar cheese, salt, and pepper until creamy. Keep warm.
4. Pat shrimp dry and season with salt, pepper, paprika, and cayenne.
5. Heat butter and olive oil in a skillet over medium heat.
6. Add garlic and sauté for 30 seconds until fragrant.
7. Add shrimp and cook for 2–3 minutes per side until pink and cooked through.
8. Stir in lemon juice, green onions, and parsley.
9. Spoon creamy grits into bowls and top with shrimp and pan sauce.
10. Serve immediately while hot and creamy
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