Shrimp With Fresh Corn Grits

• 3 ears of corn, husked
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 3/4 cup grits (not instant)
• 2 tablespoons unsalted butter
• Kosher salt
• Freshly ground pepper
• 1/4 cup olive oil
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon hot smoked Spanish paprika or 1/2 teaspoon smoked paprika and a pinch of cayenne pepper
• 1 1/2 pounds large shrimp, peeled, deveined, tails left intact
• Chopped fresh chives (for serving)

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.
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.
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.
4. Serve shrimp and corn over grits topped with chives.

corn, chicken broth, milk, grits, unsalted butter, kosher salt, freshly ground pepper, olive oil, garlic, oregano, paprika, shrimp, fresh chives

Taken from www.epicurious.com/recipes/food/views/shrimp-with-fresh-corn-grits-51238350 (may not work)