In a large pot, bring 4 cups of water to a rolling boil over high heat. Once boiling, slowly stir in the stone-ground grits, reducing the heat to low. Allow the grits to simmer gently, stirring occasionally for about 20-30 minutes, until they achieve a creamy and smooth consistency.

After the grits have reached a velvety texture, stir in the milk, butter, and sharp cheddar cheese. Continue cooking on low heat for an additional 5 minutes, stirring frequently until everything is fully incorporated and creamy.

In a separate large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant and golden but not burnt.

Add the large shrimp to the skillet, seasoning them with paprika, cayenne, salt, and pepper. Cook the shrimp for 2-3 minutes on each side, until they turn pink and opaque.

Once the shrimp are cooked, drizzle in the fresh lemon juice and pour in the chicken or vegetable stock. Allow the mixture to simmer for an additional 3-4 minutes, letting the flavors meld together and the stock reduce slightly.

To serve, spoon generous portions of the creamy cheese grits onto each plate. Top with the succulent shrimp and drizzle any remaining sauce from the skillet over the top. Garnish with freshly chopped parsley.