Combine grits, 8 cups water and 1 1/2 tsp. salt in slow cooker and whisk to break up lumps. Cover and cook on low until most of liquid has been absorbed and grits have thickened, about 6 hours. Whisk again to break up any lumps.
Add cream, cheese, butter and hot sauce and stir until cheese has melted. Taste and season with salt and pepper, if desired. Place shrimp on top, cover, and cook until shrimp are warmed through, about 5 minutes. Sprinkle with chives; serve immediately.
How to do this not in a slow cooker?