Shrimp & Grits

*GLUTEN FREE FRIENDLY*

Ingredients:

  • 3 ears of corn, husked
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • ¾ cup grits (not instant)
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper
  • 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.

Enjoy!

*Recipe may not look exactly like the picture, picture is just used as a reference.*

selective focus photography of cook food
Photo by Bryan Schneider on Pexels.com
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