Bring the chicken broth and 1/2 teaspoon salt to a boil in a medium saucepan. Slowly whisk in the grits, then reduce heat to low and cook for 20 to 25 minutes, stirring often until thick and tender.

While the grits cook, melt 2 tablespoons butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the shrimp, season with black pepper, and cook 2 to 3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.

Once the grits are done, stir in the remaining 2 tablespoons butter, heavy cream, and shredded Gouda until the cheese melts and the mixture turns smooth and creamy. Taste and adjust salt if needed.

Return the shrimp to the skillet with any juices and warm through for 1 minute. Spoon the grits into bowls, top with the garlic butter shrimp, and finish with chopped parsley.