In a heavy-bottom saucepan, add stock, milk and salt.
Bring to a boil, then whisk grits in slowly and boil about 2 minutes, while stirring.
Lower heat so the grits start to gently simmer, while continuing to whisk.
Reduce heat to very low. Check periodically and stir with a wooden spoon. Continue this process until they’re fully soft and cooked to your liking (45-60 minutes).
When finished cooking, remove from heat and stir in black pepper, butter, cheese, and cream (if using). Cover with a lid and set on the back of the stove, while the shrimp cooks.
For Shrimp ‘Sauce’
Pat dry shrimp (do this especially well if they’ve been frozen) and sprinkle with a little kosher salt and black pepper; set aside.
In large non-stick skillet, cook bacon over medium/high heat until the fat has been rendered and the pieces are brown & crispy; transfer the pieces to a paper towel.
Remove 1-2 Tb. of the fat from the pan, but keep at least 1 Tb. in the pan.
Heat skillet to high again, add shrimp and cook until slightly pink - about 2 minutes.
Reduce heat to medium and add red pepper flakes, Brussels sprouts, garlic, peas and cook 2 minutes (add more bacon fat or olive oil if it's too dry).
Add chicken stock to deglaze pan, then add tomatoes and salt/pepper; stir to combine and cook 1-2 minutes.
Add butter and stir until fully incorporated into sauce then remove from heat, add add lemon juice and herbs.
Place a heaping spoonful of grits into a serving dish and top with the shrimp mixture. Sprinkle bacon on top and serve immediately!
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/shrimp-stone-ground-grits/