Prepare the Grits:

In a medium-sized pot, bring 2 cups of chicken broth, 2 cups of milk, 3 tablespoons of butter, and a pinch of salt to a gentle boil.

Gradually add the grits while whisking. Let it simmer for 10-15 minutes, whisking every few minutes until the grits become soft and creamy.

Remove from heat, cover, and set aside to allow the grits to soften further.

Cook the Bacon:

In a nonstick or cast iron skillet, cook 4 strips of bacon until crispy.

Transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, chop the bacon into small pieces.

Reserve 2 tablespoons of the bacon grease in the skillet.

Prepare the Shrimp:

Rinse the shrimp under cold water and pat them dry. Season with salt, pepper, and any additional spices as desired.

In the reserved bacon grease, cook the shrimp for about 2 minutes on each side until just cooked through.

Combine Ingredients:

Add the remaining tablespoon of butter and 1/2 cup of chicken broth to the skillet with the shrimp, stirring until the butter melts and the broth is heated.

Stir 1 cup of cheese into the grits until melted.

Serve:

Spoon the shrimp mixture over the grits, ensuring to include some of the skillet liquid.

Garnish with bacon pieces and sliced green onions, if desired. Serve immediately.