Ingredients

• 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)

Instructions

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.