Thaw gulf shrimp and set aside.
In a deep saucepan, heat the chicken broth, milk, and 3 tbsp butter. Add a pinch of salt and bring to a boil.
Add the grits and whisk together.
Simmer for 10-12 minutes, or until grits are soft, stirring every few minutes.
Cover and set aside off heat – the grits will get softer while they sit.
In a nonstick pan or cast iron skillet, cook the bacon until crispy Set aside and once cool, chop into small pieces.
Drain all but 2 tablespoons of the bacon grease from the skillet.
Rinse the shrimp with cold water and pat dry. Season with salt and pepper, and any other seasonings you want to add.
Cook shrimp in the bacon grease until only just cooked- 2 minutes per side. Add 1 tbsp butter and a splash of chicken broth to the skillet.
Stir cheese into the grits.
Top the grits with the shrimp, spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and green onions.
Serve immediately and enjoy!
