To cook quick-cooking grits, bring water or broth and salt to a boil, then whisk in grits, reduce heat, and simmer until thick; for stone-ground grits, adjust cooking time per package directions.

Stir in butter and shredded cheddar cheese until melted and creamy, seasoning with additional salt and pepper if needed.

In a large skillet, heat olive oil over medium-high heat, then add garlic and sauté for 30 seconds until fragrant.

Add shrimp, smoked paprika, salt, and pepper, cooking for 2-3 minutes per side until pink and opaque.

Cook diced bacon in the same skillet until crispy, then remove and set aside, reserving 1 tablespoon of drippings.

Add chopped onion and bell pepper to the skillet, sautéing until softened.

Stir in diced tomato and chicken broth, simmering for a few minutes until slightly reduced.

Return cooked shrimp to the skillet and toss with the sauce; serve immediately over warm grits, garnished with crispy bacon.

In the same skillet, cook sliced Andouille sausage until browned, then remove it and set aside.

Proceed with sautéing onion and bell pepper as in Method 1, then add Creole seasoning with the tomato and chicken broth.

Stir in the cooked shrimp and Andouille sausage, serving over grits.

Optionally, garnish with sliced green onions and hot sauce.

After sautéing onion and bell pepper, deglaze the pan with white wine, scraping up any browned bits.

Stir in chicken broth and lemon juice, simmering briefly, then return shrimp to the pan.

Finish with fresh chopped parsley and serve over grits, garnishing with green onions if desired.