Creamy Shrimp and Grits

There are many varieties of shrimp and grits;
Charleston, Low Country, Georgia.
I like this creamy style the best.

1 cup yellow grits (not instant)
1/2 cup grated sharp white cheddar
1 TBLS unsalted butter
1/2 red bell pepper, diced
1/4 cup heavy cream
Salt and pepper

Shrimp:
1/2 cup 1/3″ small cubes of tasso, andouille sausage, or bacon
1 TBLS vegetable oil (optional)
3 garlic cloves, sliced
2 TBLS butter
16 raw large shrimp (about 1 pound), peeled, deveined
1/2 cup low-salt chicken stock
1/4 cup heavy cream
1 TSP paprika
2 TBLS chopped fresh chives

Directions;
For grits:
Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 45 minute to 1 hour. Stir in cheese, butter, and bell pepper, then cream. Season with salt and pepper. Keep warm.
For shrimp:
Heat a large heavy skillet over medium heat. Add tasso or whatever sausage/bacon you choose. Saute until fat begins to render, about 5 minutes (if tasso is very lean, add 1 tablespoon oil to skillet). Add garlic and butter; stir until butter melts. Add shrimp and paprika. When garlic begins to brown, add the chicken stock and 1/4 cup of heavy cream. Simmer until shrimp is cooked through, about 2 minutes. Remove skillet from heat; set aside.
Put a portion of grits in the center of a bowl and pour the shrimp mixture around the grits.
Sprinkle with chopped chives and serve.