1. Cook bacon in a 10.25 inch skillet over medium heat until crisp. Remove bacon to a plate lined with paper towels; set aside and wipe skillet clean. Combine cajun seasoning and paprika in a medium bowl, then toss shrimp in the seasoning mix. Melt butter in a skillet over medium heat. Add garlic and stir for 30 seconds. Add shrimp and sauté until just cooked through about 4 minutes. Keep warm and set aside. 

2. For the Tabasco butter sauce, whisk the hollandaise sauce mix and milk in a small saucepan. Add butter; bring to a boil and stir constantly. Reduce heat and simmer, stirring constantly, until thickened, 1 minute. Remove from heat and blend in Tabasco; keep warm and set aside. 

3. Meanwhile, preheat oven to 375 degrees F. Spray six Heat-Treated 14 Ounce Round Cast Iron Mini Servers with nonstick cooking spray. Place in oven for 5 minutes or until hot. In a medium bowl using a whisk, whisk together eggs, milk, butter, cheese, and cajun seasoning. Blend in the cornbread mix. Spoon about 1/3 cup of rounded cornbread mixture evenly into six hot cast iron dishes. Bake for 11-13 minutes until light golden brown and a toothpick inserted in the center comes out clean. Remove from oven; keep warm. 

4. Bring broth, butter, and salt to a boil in a medium saucepan over medium heat. Whisk in grits; simmer while stirring constantly for 5 minutes. Add the cream and cheese. Keep whisking for another 2-3 minutes until the grits become creamy. 

5. To assemble, spoon grits on top of cornbread, leaving a 1 inch border around the edges. Top each with 5 shrimp. Sprinkle with green onions and drizzle evenly with Tabasco butter sauce and top with bacon. Serve with remaining sauce. Garnish with tomatoes, green onion, or garnish as desired.