In a medium saucepan, bring 4 cups of water to a rolling boil over high heat. Gradually whisk in 1 cup of stone-ground grits, then reduce the heat to low. Stir frequently, allowing the grits to cook slowly, thickening to a creamy consistency over 20-25 minutes.

Once your grits have thickened, stir in 1 cup of milk, 2 tablespoons of butter, and 1 cup of sharp cheddar cheese, mixing until the cheese melts completely.

While the grits are cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 2 cloves of minced garlic and sauté for about 30 seconds until fragrant.

Add 1 pound of large shrimp to the skillet, seasoning them with salt, pepper, 1 teaspoon of paprika, and a pinch of cayenne pepper. Cook for 3-4 minutes, stirring gently until they turn pink and opaque.

Once the shrimp are cooked, stir in 2 tablespoons of lemon juice and 1/2 cup of chicken or vegetable stock. Allow the mixture to simmer for an additional minute.

To serve, scoop a generous portion of the creamy grits onto each plate and top with the sautéed shrimp mixture. Garnish with fresh parsley.