Shrimp with Fresh Corn Grits

Ingredients

• •3 ears ears of corn, husked
• •2 cups low-sodium chicken broth
• •1 cup whole milk
• •¾ cup grits (not instant)
• •2 tablespoons unsalted butter
• •1 teaspoon Kosher salt
• •½ teaspoon Freshly ground pepper
• •¼ cup olive oil
• •2 cloves garlic cloves, thinly sliced
• •½ teaspoon dried oregano
• •½ teaspoon hot smoked Spanish paprika or 1/2 teaspoon smoked paprika and a pinch of cayenne pepper
• •1½ pounds large shrimp, peeled, deveined, tails left intact
• •2 tablespoons Chopped fresh chives

Cooking Instructions

1. 1.

   Grate 2 ears of corn on the large holes of a box grater over a medium bowl, catching as much juice as possible; set aside. Cut kernels from remaining ear of corn into another medium bowl; set aside.

   10 min

2. 2.

   Bring broth, milk, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat so liquid is at a simmer and gradually whisk in grits. Simmer, whisking often, until grits are very tender, 20-25 minutes. Mix in butter and reserved grated corn; season with salt and pepper.

   25 min

3. 3.

   Fifteen minutes after you have added grits to saucepan, heat oil in a large skillet over medium-high heat. Cook garlic, oregano, and paprika, stirring, until fragrant, about 30 seconds. Add reserved kernels and cook,stirring occasionally, until golden brown and beginning to pop, about 3 minutes. Add shrimp and cook, tossing occasionally, until cooked through, about 4 minutes.

   8 min

4. 4.

   Serve shrimp and corn over grits topped with chives.

   2 min