Step 1: Prepare the Grits

1. Boil the Liquid: In a medium saucepan, bring 4 cups of water (or stock) to a gentle boil. Add 1/2 teaspoon of salt to the boiling liquid.
2. Whisk in the Grits: Gradually whisk in the grits to prevent clumping. Reduce the heat to low and let the grits simmer, stirring frequently, for about 20–25 minutes (or according to package instructions for quick grits).
3. Add Cream and Seasonings: Once the grits are tender and creamy, stir in the heavy cream, butter, garlic powder, black pepper, and cheddar cheese. Whisk until smooth and the cheese is fully melted. Taste and adjust the seasoning as needed. Keep the grits warm over low heat, stirring occasionally.

Step 2: Cook the Bacon

1. Render the Bacon: Heat a large skillet over medium heat and add the diced bacon. Cook until the bacon is crispy and the fat has rendered, about 5–7 minutes.
2. Drain and Reserve: Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1–2 tablespoons of bacon grease in the skillet for cooking the shrimp. (If needed, add olive oil to make up the difference.)

Step 3: Sauté the Shrimp

1. Season the Shrimp: In a bowl, toss the shrimp with smoked paprika, cayenne pepper, Old Bay seasoning, and a pinch of salt and pepper.
2. Cook the Shrimp: In the same skillet with the bacon grease, heat the pan over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes on one side. Flip the shrimp and cook for an additional 2–3 minutes until pink and opaque.
3. Add Garlic and Lemon: During the last minute of cooking, add the minced garlic and sauté until fragrant. Squeeze fresh lemon juice over the shrimp and toss to coat.

Step 4: Assemble the Dish

1. Plate the Grits: Spoon a generous portion of cheesy grits onto each plate or shallow bowl.
2. Top with Shrimp: Add the cooked shrimp on top of the grits, followed by a sprinkle of crispy bacon, green onions, and fresh parsley.
3. Serve Immediately: Serve hot with extra lemon wedges and your favorite hot sauce on the side.