Using large saucepan with a lid, add grits, chicken stock, hot water and salt; stir until well combined. Place over medium-high heat and bring to a boil, stirring occasionally.

Stir in cream and reduce to a simmer. Cook for 17-18 minutes, stirring occasionally, until grits are tender and have thickened. Remove from heat, cover and keep warm.

Meanwhile, using a medium bowl, add the shrimp, hot sauce and lemon juice; toss until well coated. Set bowl aside.

Add the sausage and bacon to a heavy skillet and place over medium heat. Cook, stirring occasionally, until both sausage and bacon are browned but not crispy (~10-12 minutes). Transfer sausage and bacon to a plate and pat dry with paper towels. Leave bacon grease in skillet.

Add peppers, onion and garlic to skillet with bacon grease. Cook over medium heat, stirring occasionally, until onions turn translucent (~6-8 minutes).

Add flour and cook for 2 minutes, stirring constantly. Return cooked bacon and sausage to pan. Add chicken stock, stir and bring mixture to a simmer. Let cook for 3-4 minutes, stirring occasionally.

Finally, add shrimp and continue cooking for 5-7 minutes, or until shrimp are opaque in center and fully cooked.

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, spoon grits onto plate and top with sausage, bacon and shrimp mixture.

{Optional} Garnish with chopped green onions before serving.