In a medium saucepan, bring 4 cups of chicken broth to a boil over medium-high heat. Slowly stir in 1 cup of quick-cooking grits, reduce the heat to low, and cook for 5-7 minutes until creamy.

Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and creamy. Keep warm.

In a large skillet, cook 4 oz of diced bacon over medium heat until crispy, about 5-7 minutes. Transfer bacon to a plate lined with paper towels.

Add 2 minced garlic cloves to the bacon drippings in the skillet and sauté for about 1 minute until fragrant.

Add 1 lb of shrimp, season with cayenne, paprika, salt, and pepper, and cook for 3-4 minutes until shrimp are pink and opaque.

Stir in 2 tbsp of butter until melted, then combine everything.

Spoon creamy grits into bowls, top with shrimp mixture and crispy bacon, then garnish with green onions.