1. Preheat your oven to 350°F and grease a 9×13-inch casserole dish.

2. In a large saucepan, bring the chicken broth and water to a boil. Gradually whisk in the quick-cooking grits, reduce the heat, and simmer for 5 minutes, stirring often, until the mixture thickens.

3. Remove the grits from heat and stir in the heavy cream, butter, 1½ cup of the shredded sharp cheddar cheese, salt, and pepper until the mixture is smooth and creamy.

4. In a skillet, heat the olive oil over medium heat. Sauté the diced onion, bell pepper, and minced garlic until softened.

5. Add the peeled and deveined shrimp, Cajun seasoning, and paprika to the skillet. Cook for 3-4 minutes, or until the shrimp are pink and cooked through.

6. Fold the sautéed shrimp mixture into the creamy grits, ensuring everything is evenly combined.

7. Transfer the shrimp and grits mixture to the prepared casserole dish and top with the remaining ½ cup of shredded sharp cheddar cheese.

8. Bake the casserole for 25-30 minutes, or until it’s bubbly and the cheese is melted and golden brown.

9. Allow the casserole to cool for 10 minutes before serving.