In a large saucepan, combine 4 cups of water, 1 cup of corn grits, and 1 teaspoon of kosher salt. Bring to a rolling boil over medium heat, stirring occasionally. Remove from heat and let sit for 10 minutes.

Prepare ingredients: Chop 4 ounces of cheddar cheese, 4 slices of bacon, 1 large green bell pepper, and 3 cloves of garlic. Slice 4 medium scallions.

Return grits to low heat, stirring continuously for 15-25 minutes. Add 3 tablespoons of unsalted butter, 1/3 cup of heavy cream, and the prepared cheddar cheese. Stir until cheese melts.

In a large skillet, cook the bacon over medium heat until crispy. Remove with a slotted spoon and leave the fat in the skillet. Add chopped bell pepper, garlic, and scallions; sauté for 3-4 minutes.

Stir in diced tomatoes, 1 teaspoon of Creole seasoning, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of sugar. Cook for another 3-4 minutes. Add seasoned shrimp, cooking until they turn opaque and pink.

To serve, spoon grits into bowls, top with shrimp mixture, garnish with scallion tops, and serve with hot sauce and lemon wedges.