Begin by bringing water or stock to a gentle boil in a heavy-bottomed saucepan over medium heat, filling your kitchen with a savory aroma.
Gradually whisk in the stone-ground grits, stirring constantly to prevent lumps, and reduce the heat to low. Cover loosely and let simmer, stirring occasionally, until thick and creamy, about 20-25 minutes.
While the grits cook, pat the shrimp dry and season them with salt, pepper, paprika, cayenne, and a pinch of garlic powder if desired for extra flavor.
Once the butter is bubbling, add the seasoned shrimp in an even layer, sizzling as they hit the hot pan. Cook for about 2 minutes until they turn pink and develop a slight char.
Flip the shrimp and cook for another 1-2 minutes until opaque and firm to the touch, then transfer them to a plate and set aside.
Deglaze the same skillet with a splash of stock or water, scraping up the browned bits from the bottom for added flavor.
Stir in the minced garlic and smoked paprika, cooking for about 30 seconds until fragrant, then squeeze in fresh lemon juice to brighten the flavors.
Return the cooked shrimp to the skillet, tossing gently to coat in the spicy, fragrant sauce, and cook for another minute to meld flavors.
Stir the remaining butter and shredded cheese (if using) into the cooked grits, creating a rich, velvety base with a glossy finish. Keep warm over low heat.
To serve, spoon the creamy grits into bowls, top generously with the spicy shrimp, and finish with a squeeze of fresh lemon for a bright, zesty touch.
Enjoy this hearty, soulful dish immediately while hot, with the flavors balanced between smoky, spicy, and bright notes.
