In a large pot, bring 4 cups of water to a boil. Add a pinch of salt. Gradually stir in the grits and reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally, until thickened.

Make it Creamy

Once the grits are cooked, stir in the heavy cream and 1 tablespoon of butter. Season with salt and pepper to taste. Keep warm.

Cook the Bacon

In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and drain on paper towels, leaving the grease in the skillet.

Sauté the Shrimp

In the same skillet, add the minced garlic and cook for about 1 minute. Then add the shrimp, paprika, salt, and pepper. Cook until shrimp are pink and opaque, about 3-4 minutes.

Add Tomatoes

Add the diced tomatoes to the skillet with the shrimp and stir until heated through.

Serve

To serve, spoon the creamy grits onto plates. Top with the shrimp and tomato mixture, and sprinkle with crispy bacon and chopped green onions.