In a pot over medium heat, add milk, chicken broth, and salt. Bring to a boil, then slowly whisk in the grits and minced garlic.

Reduce heat to medium-low and cook for 20 minutes, whisking frequently. If grits begin to stick to pan, reduce heat. If it gets too thick, add a few splashes of milk until it's creamy again.

Stir in the butter and pepper.

Cover and remove from heat.

In a mixing bowl, toss the shrimp with the cajun seasoning.

Melt the butter in a skillet over medium heat.

Stir in the hot sauce.

Distribute the shrimp over the skillet in a single layer. Cook for 2-3 minutes, then flip and cook for 1 additional minute. Remove from heat.

Spoon grits into a bowl, then top with shrimp and any remaining butter in pan.

Top with sliced green onions as a garnish.