Begin by preheating your oven to 325 degrees.

Heat a cast iron skillet over medium heat. Add 3 tablespoons butter, along with diced celery, onion, red bell pepper and minced cloves garlic. Season with a pinch of salt and pepper.

Sauté until veggies are tender and fragrant, about 5 minutes. Add fresh thyme, 1 teaspoon salt, 1 teaspoon Old Bay Seasoning and ½ teaspoon smoked paprika to the vegetables. Mix to combine and let the spices bloom in the pan for about one minute.

Add 3 cups of seafood stock to the skillet and raise the heat to medium-high to bring it up to a boil. Once boiling, reduce to a simmer and add 1 cup of grits and ½ teaspoon salt. Stir periodically until the liquid is absorbed and the grits are cooked, about 8-10 minutes.

Add the parmesan cheese.

In a large measuring cup or bowl, combine the remaining ½ cup of stock (cooled), 3 eggs and lemon juice. Whisk well to combine.

Add a cup, or about one-fourth of hot grits mixture, to the egg mixture, whisking constantly to temper the eggs. Then add the egg and grits mixture back into the skillet of grits, whisking constantly for about 30 seconds.

Finally, add the cup of fine bread crumbs and pound of medium-size raw shrimp to the grits mixture and stir thoroughly. Spread the grits mixture evenly in the skillet, or, if baking in another casserole dish, pour and spread evenly.

Cut the remaining 3 tablespoons of butter and scatter around the top of the dressing, then sprinkle with additional Old Bay.

Bake the dressing for 35-45 minutes, until the shrimp are cooked through and the mixture is set. Remove from oven and let it rest for 10 minutes before serving. Top with diced fresh chives.