Combine Cajun seasoning, Italian seasoning, and paprika; toss together seasoning mixture and shrimp.
Melt butter in a large skillet over medium heat; add garlic, and saute 1 minute. Add shrimp, 3/4 cup broth, Worcestershire sauce, and hot sauce; cook 5 minutes or just until shrimp turn pink. Remove shrimp with a slotted spoon, reserving broth mixture in skillet.
Whisk together remaining 1/4 cup chicken broth and flour until blended; whisk flour mixture into broth mixture in skillet, and cook, whisking constantly, 2 to 3 minutes or until thickened. Add shrimp, and cook 1 minute. Serve immediately over grits.
This is actually a fantastic recipe. I don't know enough to know how authentic it is, but it tastes delicious, is amazingly simple to make, and receives compliments from everyone I've made it for, including southerners who know the real deal.