Bring water or chicken broth to a boil in a medium saucepan.
Gradually whisk in the grits. Reduce heat to low and cook according to package instructions, stirring frequently until creamy and tender.
Stir in butter, heavy cream, and season with salt and pepper. Keep warm.
Prepare the Shrimp:
Heat butter and olive oil in a skillet over medium-high heat.
Add the shrimp and cook until they start to turn pink, about 2 minutes per side. Remove shrimp and set aside.
In the same skillet, sauté the onion and garlic until soft and fragrant, about 2-3 minutes. Add cayenne pepper.
Stir in chicken broth and bring to a simmer, scraping up any browned bits. Return the shrimp to the skillet and cook for another 2 minutes until fully cooked.
Season with salt, pepper, and a squeeze of lemon juice.
Serve:
Spoon creamy grits onto plates or bowls. Top with shrimp and pour the sauce over the top.
Garnish with chopped green onions or parsley for a fresh, vibrant touch.
