In a large saucepan, bring the chicken stock to a boil and slowly drizzle in the grits while whisking so they don’t stick together. Add the milk, salt and pepper, and bring to a boil. Continue to whisk and reduce heat to a simmer. Cook to the package directions since it depends on which grits you buy. Mine took about 20 minutes to get saucy and  creamy. Add the cheese and mix once the liquid is just about all absorbed and remove from the heat. Add water or milk to keep it from becoming stiff. 

While the grits are simmering, cut up the bacon into small pieces and cook over medium/high heat in a skillet until they are nice and crispy. Add the chopped onion and cook for about 3 minutes before adding the shrimp, paprikas and a pinch of salt. Cook until the shrimp are done, about 8-10 minutes. They should all turn pink and be firm but tender. Add the butter until it’s fully melted. Top with chopped chives.

Serve with corn kernels, fresh ground pepper and drizzle with extra buttery, shrimp sauce.