Shrimp with Fresh Corn Grits

Ingredients:

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

Directions

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.

Bring broth, milk, and 1½ 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.

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.

Serve shrimp and corn over grits topped with chives.

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