1. Add the chicken broth and 34 teaspoon kosher salt to a medium saucepan and bring to a gentle boil over medium heat. Slowly whisk in the stone ground grits so they don’t clump.

2. Reduce the heat to low and simmer the grits, stirring often, for 15 to 20 minutes or until thick, creamy, and tender. If they become too thick before they are tender, stir in a splash of extra broth or water.

3. Stir in the whole milk and 3 tablespoons butter until melted and smooth. Add the shredded sharp cheddar cheese a handful at a time, stirring until fully melted. Season with additional salt and black pepper to taste. Keep the grits warm over very low heat, stirring occasionally.

4. While the grits cook, place the chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is deeply golden and crisp, 6 to 8 minutes. Transfer the bacon pieces to a paper towel lined plate. Leave about 2 tablespoons of bacon drippings in the skillet and discard any excess.

5. Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with Cajun seasoning, smoked paprika, 14 teaspoon salt, and 14 teaspoon black pepper until evenly coated.

6. Reheat the bacon drippings over medium high heat. Add the seasoned shrimp in a single layer and cook 1 to 2 minutes per side, just until the shrimp are pink and opaque. Transfer the shrimp to a plate so they do not overcook.

7. Reduce the heat under the skillet to medium. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant. Pour in the 12 cup chicken broth, scraping up any browned bits from the bottom of the pan.

8. Stir in the lemon juice and hot sauce and let the mixture bubble for 1 to 2 minutes until slightly reduced. Add the remaining 2 tablespoons butter and stir until melted and the sauce looks glossy.

9. Return the cooked shrimp and most of the crispy bacon to the skillet. Toss to coat the shrimp in the sauce and warm them through for 1 to 2 minutes. Stir in the sliced green onions and taste the sauce, adjusting with more salt, pepper, or hot sauce as desired.

10. Give the warm grits a final stir and divide them among four bowls. Spoon the saucy shrimp mixture over each portion of grits, making sure everyone gets plenty of sauce.

11. Top each bowl with the reserved bacon, extra green onions, and chopped parsley if using. Serve immediately while everything is hot and creamy.