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Grits: Bring the stock to a boil. Once boiling, slowly stir in the grits and turn the heat down to a simmer while constantly stirring. The grits will take 25 minutes to cook. finish with butter, cheese, salt, and white pepper, and keep warm over low heat with a lid.
Shrimp: In a large hot saute pan over medium-high heat with olive oil, add in the pancetta and cook until crispy. Once crispy, remove the pancetta lardons and add in the shrimp and garlic and saute for 3 to 4 minutes on medium to medium-high heat.
Next, remove the shrimp and deglaze with sherry cream and reduce by ½ over high heat. Add the cream and cook until very thick (think alfredo sauce), which takes about 3 to 5 minutes.
Once the cream is thick, add back in the shrimp and pancetta and stir. Season with salt and pepper.
Serve the shrimp in sherry cream over the grits. Garnish with sliced green onions and chopped parsley.