In a medium saucepan, combine 2 cups of the chicken broth, the whole milk, 3 tablespoons of the butter, and a small pinch of salt. Bring to a gentle boil. Stir in the grits using a whisk and reduce the heat to maintain a gentle simmer. Cook for 10–15 minutes, stirring intermittently, until the grits achieve a smooth, creamy texture. Remove from heat, cover, and let them sit to finish softening.

Meanwhile, in a cast iron or nonstick skillet, cook the bacon until crisp. Transfer the cooked strips to a plate lined with paper towels to drain. Once cooled, crumble or chop into small pieces.

Drain the skillet, retaining about 2 tablespoons of bacon fat.

Rinse the shrimp under cold water, pat dry with paper towels, and season with kosher salt and black pepper. If the shrimp is pre-treated with sodium, use minimal salt. Optionally, additional spices may be added. Sauté the shrimp in the bacon fat over medium heat for approximately 2 minutes on each side until opaque and fully cooked.

To the shrimp, add the remaining tablespoon of butter along with the remaining 1/2 cup of chicken broth. Stir until the butter is melted and the liquid is heated through. Adjust seasoning as needed.

Incorporate the shredded cheddar cheese into the grits, stirring until fully melted and smooth. Taste and adjust salt if necessary.

To serve, spoon the creamy grits into bowls, top generously with the shrimp and its sauce, then garnish with the reserved bacon pieces and green onions if using. Serve without delay.