Bring chicken broth to a boil in a saucepan and season lightly with salt and pepper.

Slowly whisk in stone-ground grits to prevent lumps.

Reduce heat and simmer, stirring occasionally, until grits are creamy and tender.

Stir in heavy cream and half of the butter until smooth.

Pat shrimp dry and season with Cajun seasoning.

Heat remaining butter in a skillet over medium-high heat.

Add shrimp and cook just until pink and opaque.

Add minced garlic and cook briefly until fragrant.

Stir in lemon juice and allow flavors to meld.

Spoon grits into bowls and top with shrimp mixture.

Garnish with sliced green onions and serve immediately.