Combine 2 cups of quick grits and 4 cups of chicken stock in a large stock pot with a lid. (If the stock is sodium-free add in a teaspoon of salt.) Wisk together so the uncooked grits are not lumped together on the bottom. Bring to boil on medium heat. Then once boiling turn down to simmer. Cover with lid  and cook about 20 minutes until tender. If the stock is absorbed and the grits are still undercooked add another half cup of stock or water and cover again. We will add the butter and the cheddar after it's finished cooking. In another medium pot on medium heat, we will now cook 8oz of chopped bacon (approximately 5 slices coarsely chopped). Once crispy, remove bacon to a plate lined with a paper towel. Leave about 4 Tablespoons of bacon fat on the bottom of the the pan. Add about 10oz of sliced Andouille Sausage to brown in the bottom with the bacon fat. Add in 1/2 cup diced green onions or ½ medium onion and 2 teaspoons minced garlic in with the bacon fat and sausage to caramelize. (*If you want it a little heartier, add in chopped green peppers at this stage in cooking.) Toss the 1.5lbs of tail-off peeled deveined raw shrimp in 2 tablespoons of cajun seasoning. I like tossing them together in the colander over the sink to evenly coat the shrimp and lose any excess spice. I can always add a pinch more if the sauce it needs it. Add bacon back into the pot and mix in the seasoned shrimp. Add 2 Tablespoons of All-Purpose Flour and mix well. It will absorb the moister and fat from the bottom of the pan and create kind of a Roux that will thicken the sauce. Squeeze in half a lemon and stir. Pour in 1¼ cups of Half and Half of heavy cream and then ¾ cups chicken stock or water. Let this thicken at a simmer for 2 more minutes. The shrimp should be just pink and tender. Remove from heat. The sauce will continue to thicken as it sits but we don't want to over cook our shrimp. Add 4 Tablespoons of butter and 1½ to 2 cups of sharp cheddar cheese to the grits, which should now be thick and tender. Stir until melted.