Chop green onions and set aside.

Grate cheese and set aside.

In a medium bowl or pitcher, whisk together 2 cups of the chicken broth and all of the cornmeal. Set aside.

Cut and juice one lemon; set juice aside.

Make the polenta first: In a medium pot, combine the 2 remaining cups of chicken broth, 4 tbsp butter, and 1/2 tsp salt. Bring mixture just to boiling over high heat, then add the cornmeal mixture to the pot, stirring as you go. Reduce heat to low and simmer polenta until thickened, stirring slowly and constantly, for about 7-10 minutes. You want the polenta to thicken to the consistency of a starchy pudding.

Once polenta is thickened, remove pot from heat and immediately stir or whisk in the grated cheese. Once the cheese is fully combined, place lid on the pot and set aside to keep warm while you cook the shrimp.

Next, make the shrimp: Melt 4 tbsp butter in a large skillet over medium heat. Add shrimp, paprika, onion powder, 1/4 tsp salt, and 1/4 tsp black pepper, and stir to combine.

After about 3-4 minutes, add the fresh lemon juice and about half of the chopped green onions. Stir to combine, then let mixture simmer until shrimp are fully cooked, another 7-10 minutes, depending on how "done" you like your shrimp.

To serve: Spoon polenta into a bowl, then spoon shrimp and paprika butter sauce on top. Sprinkle with remaining chopped green onions. Serve immediately.