Fresh Corn Grits With Shrimp

• 5 (2 cups pulp and juice) ears of corn, shucked and coarsely grated on a box grater
• 1/4 cup milk, plus more for stirring
• Salt
• Freshly ground pepper
• 1/4 cup unsweetened roasted pecan butter, (see Note)
• 6 tablespoons unsalted butter
• 3 ounces country ham or prosciutto, thinly sliced, cut into strips
• 1/2 (large) sweet onion, thinly sliced
• 6 ounces sugar snap peas, trimmed
• 1 cup (from 2 ears) fresh corn kernels
• Salt
• Freshly ground pepper
• 1 pound (large) shrimp, shelled and deveined
• 1 cup lager

1. In a saucepan, simmer the grated corn and juices with the 1/4 cup of milk over moderate heat, stirring, until thick, 4 minutes. Season with salt and pepper and fold in the pecan butter; keep warm.
2. In a large, deep skillet, melt 4 tablespoons of the butter. Add the ham and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the onion, snap peas and corn, season with salt and pepper and cook until crisp-tender, about 5 minutes. Add the shrimp and cook, stirring, until they just begin to curl, about 3 minutes. Add the lager and bring to a boil. Simmer, stirring frequently, until the shrimp are cooked through and the liquid is slightly reduced, about 3 minutes. Swirl in the remaining 2 tablespoons of butter.
3. Whisk a little milk into the grits so it's the consistency of polenta; heat until warm. Spoon the grits into shallow bowls, top with the shrimp saute and serve at once.

corn, milk, salt, freshly ground pepper, butter, unsalted butter, country ham, sweet onion, sugar snap peas, corn kernels, salt, freshly ground pepper, shrimp, lager

Taken from www.myrecipes.com/recipe/fresh-corn-grits-shrimp (may not work)