Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.
Recipe information
Total Time
40 minutes
Yield
4 Servings
Ingredients
3
2
1
¾
2
¼
2
½
½
1½
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Preparation
Step 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.
Step 2
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.
Step 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.
Step 4
Serve shrimp and corn over grits topped with chives.