In a medium saucepan, bring the chicken broth to a boil. Add in the grits and turn down the heat to medium. Stir occasionally until the broth is absorbed and the grits are smooth and not clumpy.
Cut the heat down to low. Add in the heavy whipping cream, butter and mix until fully combined. Add in the cheese and mix until combined if desired.
In a large skillet over medium heat, cook the bacon until crispy. Leave the drippings in the pan. Once cool crumble into small pieces.
Pat dry your shrimp. add the shrimp to a medium bowl and season with garlic powder, onion powder, old bay and creole seasoning. Mix until fully coated.
In the same skillet, (bacon was cooked in) on medium heat add the shrimp and minced garlic. Cook for 2 minutes on one side, then flip the shrimp over. Add in the lemon juice and stir. Cook the shrimp for another 2 minutes or until fully pink. Top with fresh parsley.
If grits have gotten stiff, add in more heavy cream. Add the grits to a bowl and top them with the shrimp, bacon pieces and parsley.