3 ears of corn (husked)
2 cups low-sodium chicken broth
1 cup whole milk
3/4 cup grits (not instant)
2 tbsp unsalted butter
freshly ground pepper
1/4 cup olive oil
2 garlic cloves (thinly sliced)
1/2 tsp dried oregano
1/2 tsp hot smoked Spanish paprika or 1/2 tsp smoked paprika and a pinch of cayenne pepper
1 1/2 lbs large shrimp (peeled, deveined, tails left intact)
Chopped fresh chives (for serving)
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.
In a medium saucepan, bring to boil the broth, milk, and 1 1/2 cups water. 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.