Part 1: Prepare the Creamy Grits

1. Combine Liquids: In a medium, heavy-bottomed saucepan, combine the milk and broth. Bring to a gentle simmer over medium heat. Be careful not to scald the milk.
2. Whisk in Grits: Slowly whisk the grits into the simmering liquid. Whisk constantly for the first 1-2 minutes to prevent lumps from forming.
3. Cook the Grits: Reduce the heat to low, cover the saucepan, and let the grits cook, stirring occasionally (every 5-7 minutes) to prevent sticking and ensure even cooking. Stone-ground grits can take anywhere from 20 to 45 minutes to become tender and creamy, depending on the grind. If using old-fashioned grits, they might cook a bit faster, around 20-25 minutes. If the grits become too thick during cooking, you can add a little more hot broth or water to reach your desired consistency.
4. Add Richness: Once the grits are tender and creamy, remove from heat. Stir in the 4 tablespoons of butter until melted. Then, stir in the heavy cream, shredded cheddar cheese, and grated Parmesan cheese. Continue stirring until the cheeses are fully melted and incorporated, and the grits are smooth and luscious.
5. Season Grits: Season the grits generously with salt, freshly ground black pepper, and a pinch of cayenne pepper if using. Taste and adjust seasonings as needed. Keep the grits covered and warm while you prepare the shrimp. If they thicken too much while standing, stir in a splash of warm milk or broth before serving.

Part 2: Cook the Garlic Butter Shrimp

1. Season Shrimp: Pat the shrimp dry with paper towels. This helps them get a nice sear. In a medium bowl, toss the shrimp with smoked paprika, a pinch of salt, and freshly ground black pepper.
2. Sauté Aromatics: In a large skillet (cast iron works wonderfully), heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and foamy. Add the minced garlic and red pepper flakes (if using) and cook for about 30-60 seconds, until fragrant. Be very careful not to burn the garlic; burnt garlic will taste bitter.
3. Cook the Shrimp: Add the seasoned shrimp to the skillet in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 2-3 minutes per side, or until the shrimp are pink, opaque, and cooked through. Overcooked shrimp will be tough, so watch them closely.
4. Deglaze (Optional): If using white wine, pour it into the skillet. Let it bubble and reduce for about 1-2 minutes, scraping up any browned bits from the bottom of the pan. If not using wine, you can use an equivalent amount of chicken broth or just skip this step.
5. Create the Sauce: Reduce the heat to low. Stir in the fresh lemon juice and the chopped fresh parsley. Taste the sauce and adjust salt and pepper if needed. If you want a richer sauce, you can stir in an additional tablespoon of cold butter at this stage until it melts and emulsifies.

Part 3: Assemble and Serve

1. Plate the Grits: Spoon a generous portion of the warm, creamy grits into individual serving bowls. Create a slight well in the center.
2. Add the Shrimp: Arrange several pieces of the garlic butter shrimp on top of the grits.
3. Drizzle with Sauce: Spoon the delicious garlic butter sauce from the skillet generously over the shrimp and grits.
4. Garnish: Sprinkle with optional garnishes like extra fresh parsley, sliced green onions, or crumbled bacon. A dash of hot sauce on top can also add a nice finishing touch for those who like extra spice.
5. Serve Immediately: Garlic Butter Shrimp and Grits are best enjoyed hot and fresh.