Put the chicken broth in a large saucepan or pot. Bring to a boil and add the grits, heavy cream, butter, kosher salt, and pepper.

Reduce the heat to medium low and cook 30 minutes, stirring several times.

Stir in the cheddar and blue cheese and remove from heat. If not creamy enough, stir in more heavy cream or broth. Taste for seasoning and add more kosher salt and pepper if needed.

Set a skillet over medium heat, once hot add the olive oil and shrimp. Season the shrimp with Old Bay and cook 1 to 2 minutes per side. Remove from the skillet and set aside.

Add the onion and more Old Bay to the same skillet over medium heat, add more olive oil if needed. Cook 3 to 4 minutes, add the garlic and cook another minute.

Add the heavy cream and buffalo sauce to the skillet. Once simmering/ bubbling, reduce heat to medium low and simmer 5 to 6 minutes, stirring a few times. Taste for seasoning and add more Old Bay if needed.

Note: Depending on the heat level of your wing sauce and your spice preference, if the sauce is too spicy just add a little more heavy cream. If not spicy enough add more wing sauce.

Serve the shrimp on a bed of cheddar and blue cheese grits, then top with the buffalo cream sauce, blue cheese crumbles, a lemon wedge to squeeze over top, and parsley or chives for garnish.