In a heavy-bottomed pot, bring 4 cups of water to a rolling boil over medium-high heat. Whisk in 1 cup of stone-ground grits and add a teaspoon of salt. Reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally until thickened and creamy.

Once the grits are creamy and fully cooked, remove the pot from heat and stir in 1 cup of shredded cheddar cheese and another pat of butter. Mix until the cheese has melted completely and the texture becomes smooth.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add 3 cloves of minced garlic and sauté for about 1 minute until fragrant. Then, add 1 pound of fresh shrimp and cook for 2-3 minutes on each side.

Sprinkle shrimp with 1 teaspoon of smoked paprika and freshly cracked black pepper. Toss to coat the shrimp evenly in spices and garlic butter.

To serve, spoon a generous portion of cheesy grits into bowls, top with sautéed shrimp, and garnish with freshly chopped parsley.