In a medium saucepan, bring the chicken broth to a boil.

Gradually whisk in the stone-ground corn grits, then reduce the heat to low. Stir frequently until thickened, about 20-25 minutes.

Mix in 1 tablespoon of unsalted butter and the heavy cream until smooth.

In a skillet, melt the remaining butter over medium-high heat. Add the minced garlic and sauté until fragrant.

Add the deveined shrimp, seasoning with salt and pepper. Cook for about 3 minutes on each side.

Remove the shrimp, pour the heavy cream into the skillet, and let it simmer until thickened.

Return the shrimp to the skillet with chopped green onions, stirring until well-combined.

Spoon the creamy grits onto plates and top with the shrimp mixture, garnishing with additional green onions.