Bring the chicken broth to a boil in a medium saucepan. Slowly whisk in the grits, reducing heat to low. Cover and simmer for 20-25 minutes, stirring occasionally.

While the grits cook, crisp the bacon in a large skillet over medium heat. Remove with a slotted spoon, leaving the fat in the pan.

Season the shrimp with Cajun seasoning. In the same skillet, cook the shrimp until pink, about 2-3 minutes per side. Remove and set aside.

Sauté the onion in the remaining fat until translucent, about 5 minutes. Add garlic and cook for another minute.

Add chicken broth to the skillet, scraping up any brown bits. Simmer until reduced by half.

Once grits are tender, stir in butter, cheese, and cream. Season with salt and pepper.

Return shrimp to the skillet, add lemon juice, and toss to combine.

Serve the shrimp over the grits, garnished with bacon, parsley, and extra sauce from the pan.