Step 1: Cook the Grits

1. In a medium saucepan, bring the chicken broth to a boil over medium-high heat.

2. Slowly whisk in the grits, reducing the heat to low.

3. Stir frequently to prevent clumping and cook for about 20 minutes or until the grits are thick and tender.

4. Stir in the heavy cream, butter, cheese, salt, and pepper. Mix well until smooth and creamy.

5. Keep warm on low heat while preparing the shrimp and sauce.

Step 2: Prepare the Crispy Shrimp

1. Place the shrimp in a bowl and pour the buttermilk over them. Let them soak for about 10 minutes.

2. In another bowl, mix the flour, cornmeal, paprika, garlic powder, cayenne, salt, and black pepper.

3. Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).

4. Remove the shrimp from the buttermilk, letting the excess drip off. Coat them in the flour mixture, pressing slightly to adhere.

5. Fry the shrimp in batches for about 2–3 minutes per side or until golden brown and crispy.

6. Transfer to a plate lined with paper towels to drain excess oil.

Step 3: Make the Crab Cream Sauce

1. In a small saucepan over medium heat, melt the butter. Add the shallot and garlic, cooking until softened (about 2 minutes).

2. Pour in the heavy cream and seafood stock, stirring well.

3. Season with Old Bay and cayenne (if using). Let the sauce simmer for 5 minutes, stirring occasionally.

4. Gently fold in the crab meat and cook for another 2 minutes.

5. Stir in the lemon juice and fresh parsley, then remove from heat.

Step 4: Assemble and Serve

1. Spoon the creamy grits onto a plate or bowl.

2. Top with crispy shrimp, making sure to distribute them evenly.

3. Drizzle the warm crab cream sauce over the shrimp and grits.

4. Garnish with additional parsley or a squeeze of fresh lemon juice.