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In a large saucepan, bring water, chicken base, cream, and butter to a boil.
Gradually stir in the grits, reduce heat to medium-low, and cook covered for 12-14 minutes, stirring occasionally.
If clumps form, whisk to smooth them out. If too thick, add a splash of milk.
Stir in cheddar cheese until melted. Turn off the stove, set aside, and keep warm.
Rinse and pat dry the shrimp. Set aside.
Cook bacon in a large skillet over medium heat until crispy. Transfer bacon to a paper towel to drain, leaving 2 tbsp of bacon drippings in the skillet.
Sauté garlic, onion, bell pepper, and mushrooms in the bacon drippings over medium-low heat for 5 minutes. Set aside in a bowl.
Toss shrimp with olive oil and ½ tsp Cajun seasoning, then sauté in the same skillet until pink on both sides. Remove shrimp and set aside.
In the skillet, melt butter, then add back the vegetables and shrimp. Pour in heavy whipping cream, followed by the remaining Cajun seasoning, garlic powder, Italian seasoning, smoked paprika, and fennel. Heat for 2 minutes, stirring to combine.
Spoon the creamy grits onto plates or bowls. Top with shrimp sauce.
Garnish with crushed red pepper flakes and diced green onions, if desired.