In a large skillet, cook the bacon over medium heat until crisp. Remove bacon and set aside, leaving the grease in the skillet.

Add the sliced onion to the skillet and cook until translucent. Stir in the minced garlic and cook for an additional minute.

Season the shrimp with salt and pepper, then add to the skillet. Cook until the shrimp are pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.

In a medium saucepan, bring the chicken broth to a boil. Stir in the heavy cream and slowly whisk in the grits. Reduce heat to low and simmer, stirring occasionally, until the grits are thick and creamy, about 5-7 minutes.

Remove the grits from heat and stir in the butter, cheddar cheese, and parmesan cheese until melted and smooth.

Serve the grits topped with the cooked shrimp, bacon, and a sprinkle of fresh parsley.