In a pot, bring the water or chicken broth to a boil.

Gradually whisk in the stone-ground grits and reduce heat to low. Cook according to package instructions until creamy, about 20 minutes.

In a separate skillet, melt the butter over medium heat. Add the garlic and cook until fragrant.

Add the fresh shrimp to the skillet and season with salt and paprika. Cook until the shrimp are pink and opaque, about 5-7 minutes.

Stir in the lemon juice and remove from heat.

Serve the shrimp over the creamy grits, garnishing with green onions and crumbled bacon or sausage if desired.