Using a large saucepan with a lid, add olive oil and place over medium-high heat. Once hot, add diced jalapenos. Sauté, stirring occasionally, for 5-6 minutes, or until jalapenos have softened.

Add grits, salt, chicken stock and hot water; stir until well combined. Bring to a boil over medium-high heat, stirring occasionally.

Stir in cream and reduce to a simmer. Cook for 16-18 minutes, stirring occasionally, or until grits are tender and have thickened. Remove from heat, cover and keep warm. (Note: Cheese will be added later.)

Using a medium saucepan, add olive oil and place over medium-high heat. Once hot, add onion, garlic, Cajun seasoning and smoked paprika. Sauté, stirring occasionally, for 2-3 minutes.

Add lemon juice, chicken stock, Worcestershire sauce, salt and pepper; stir until well combined. Bring to a boil. Reduce heat to medium-low and continue cooking for 30 minutes.

Transfer mixture into a large skillet and bring to a boil over medium-high heat. Continue cooking, stirring occasionally, for 12-15 minutes, or until mixture reduces to ~¼ cup of sauce.

Add heavy cream and bring mixture to a simmer.

Once simmering, add shrimp and cook for 6-8 minutes, or until fully cooked.

Meanwhile, add shredded cheese to grits and stir until cheese has fully melted. (Note: If necessary, add a splash of water to the grits to loosen them up.)

To serve, divide grits onto plates. Use a slotted spoon to transfer shrimp onto grits. Top shrimp with several spoonfuls of sauce. Garnish with chopped green onions before serving.