In a large saucepan, over medium heat, combine the water, milk, salt, pepper, and 2 tablespoons of the butter.

Bring the liquid to a gentle boil.

Stir in the grits slowly to avoid lumps, constantly stirring while adding the grits.

Cook for 1 hour and 15 minutes at a very low simmer, stirring occasionally.

Ensure not to scrape the bottom of the pan as the grits may stick.

Add hot water if the grits become too dry during cooking.

Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese if desired.

In a separate pot, add shrimp to boiling water.

Cook for 3 minutes until pink.

Add shrimp to the top of the grits served in a bowl and season to taste with salt and pepper.

Alternatively, saute shrimp in salt, pepper, butter, and garlic until just turned pink and add to grits.