Shrimp with Fresh Corn Grits (Polenta)

Shrimp with Fresh Corn Grits 

(Polenta)

INGREDIENTS

3 ears of corn, husked
2 cups low-sodium organic chicken broth
1 cup whole milk or 2%
¾ cup grits(Polenta) , Recommended Bobs Red Mill (not instant).
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
¼ cup olive oil
2 garlic cloves, thinly sliced
½ teaspoon dried oregano
½ teaspoon hot smoked Spanish paprika or ½ tsp. smoked paprika and a pinch of cayenne pepper
1½ pound large shrimp, peeled, deveined, tails left intact
Chopped fresh chives (for serving)

PREPARATION

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 and enjoy a easy, healthy and  delicious meal.