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1
To make the grits, bring 4 cups of the shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat.
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2
Slowly whisk in the cornmeal and bring to a boil.
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3
Reduce the heat to medium and continue cooking, whisking every few minutes, until the grits are soft and have lost their gritty texture, 25 to 30 minutes.
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4
If the mixture becomes too thick, add the remaining cup of stock and continue cooking until absorbed.
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5
Add the cheese and cream and whisk until smooth.
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6
Season with salt and pepper.
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7
Keep warm.
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8
Cook the bacon in a medium pan over medium heat until golden brown and crisp and the fat has rendered, about 8 minutes.
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9
Transfer the bacon with a slotted spoon to a plate lined with paper towels.
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10
Spoon off all but 3 tablespoons bacon fat from the pan and return the pan to the stove over high heat.
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11
Season the shrimp with salt and pepper.
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12
Working in batches if needed, add the shrimp, garlic, and thyme to the pan and saute until the shrimp are light golden brown on both sides and just cooked through, 1 to 2 minutes per side.
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13
Transfer the shrimp to a plate.
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14
Reserve the garlic oil left in the pan to drizzle over the finished dish.
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15
Divide the grits among 4 shallow bowls and top each with 5 shrimp.
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16
Drizzle the shrimp with some of the garlic oil and sprinkle with the bacon and green onions.
