Add chicken broth and milk, to a 2-quart saucepan and bring to a gentle boil. Add a pinch of salt and the grits, whisking together. Bring back to a low boil as you continue to stir. Reduce heat to low, Cover grits and continue simmer for20-25 minutes or until grits are soft and creamy and fully cooked.
While grits are cooking, cook the bacon strips until crispy. Set aside and allow to fully drain on a paper towel. Save one to two tablespoons of the bacon grease to cook the shrimp in.
When grits are finished cooking, remove from heat and stir in the butter and shredded Cabot cheddar cheese, mixing until fully incorporated. Season to taste with sea salt and black pepper. Keep covered until ready to serve. Stir grits well before serving.
Heat a large skillet over medium heat. When hot add 1-2 tablespoons of the bacon grease.
Dredge the shrimp in the combined smoked paprika and cajun seasonings. Add the shrimp and sliced garlic to the pan cooking the shrimp on each side for one to two minutes depending upon the size of the shrimp.
When the shrimp are done, add a layer of cheesy grits to a serving dish or individual plates or bowls. Top with seared seasoned shrimp and garnish with bacon, tomato halves, scallions and parsley.
Serve immediately and enjoy!