In a medium sized sauce pot, bring water to a boil. Add grits and 1 tablespoon butter, stirring until the water boils again. Reduce the heat to a simmer, cover the pot with lid, and cook, stirring often, until desired consistency. I cooked my grits for 20 minutes, until thick and creamy. (If the water cooks off and the grits are not ready, add a little hot water as needed until cooked.)

While the grits are cooking, cook bacon in a large heavy skillet over medium high heat until crispy. Remove the cooked bacon, chop or crumble it and set aside.

Keep 4 tablespoons of the bacon grease in the skillet (remove any extra grease) and turn the heat to medium. Add the onion, bell pepper and celery until onions are softened about 5 minutes.

Check if your grits are getting close to being finished. Once the grits look close to being done, continue cooking. Turn the heat off, or to very low, while waiting for the grits to get close to being done.

Once the grits are almost done, add the shrimp, garlic, cajun seasoning and Worcestershire sauce to the skillet over medium heat, stirring until well combined. Cook uncovered, for about 3 to 4 minutes, until the shrimp turn pink and start to curl. Remove the pan from the heat.

Once the grits reach your preferred texture, add the remaining 3 tablespoons of butter and cheese. Stir to combine and season to taste with a little salt and pepper. (I recommend you go light on the salt since we will be adding salty shrimp with bacon on top.)

Add a half a cup of cheesy grits to a bowl and top with the shrimp and vegetable mixture. Garnish with a little green onion and crumbled bacon and serve immediately.