Step 1

Add the water, chicken stock, granulated garlic, and 1 tablespoon of butter to a saucepan and bring to a boil.

Step 2

Once it comes to a boil, whisk in the grits. Whisk the grits for about 1 minute so they don't clump up. Reduce the heat to low, cover, and cook for 16 minutes, stirring every 5 minutes. If the grits become too thick, add a splash of water.

Step 3

Once the 16 minutes are up, turn off the heat and stir in the heavy cream, 3 tablespoons of butter, cheddar cheese, and parmesan cheese.

Step 4

Season generously with salt and pepper and cover while you cook the shrimp. Keep in mind that the longer the grits sit, the thicker they will become. If the grits become too thick, add extra heavy cream or milk to loosen them up.

Step 5

Heat olive oil in a large skillet over medium-high heat. Add the shrimp, cayenne pepper, and Italian seasoning. Season the shrimp with salt and pepper and cook for 1 minute on each side. Stir in 1 tablespoon of butter and fresh minced garlic. Cook until the garlic becomes fragrant. Add the lemon juice and turn off the heat.

Step 6

Top the grits off with the shrimp and juices and enjoy!