This recipe is influenced by one I found in Bon Appetit. Really I have only changed 3 or 4 things, the most important being that I added bacon. I am not a southerner and therefore not a shrimp and grits expert. But, I am a food lover so I would highly recommend you give this a try.
Shrimp and Grits
3 ears of Corn, husked
2 3/4 c Milk
1 1/4 c Water
¾ c Grits (I use quick cook, not instant)
2 T Butter
Salt & Pepper
4 slices Bacon, cut into lardons
2 T Olive Oil
2 cloves Garlic, minced
½ tsp Dried Oregano
½ tsp Paprika
Pinch Cayenne Pepper
1 ½ lb large Shrimp, peeled & deveined
Chopped Chives (for serving)
Using a box grater, grate 2 ears of the corn over a medium bowl. Catch as much of the juice as possible and set aside. In another bowl, cut the kernels off of the 3rd ear of corn and set aside.
In a medium saucepan, bring the milk and water to a boil. Reduce to a simmer and gradually stir in the grits. Continue to simmer, stirring often, for about 20-25 minutes. Mix in the butter and grated corn, along with all the juice. Season with salt and pepper.
Meanwhile put your bacon lardons into a cold pan. Turn the burner to medium and render the fat out of the bacon. Cook, stirring occasionally until the lardons are nice and crispy. Remove, put them on a paper towel to drain and set aside
Leave all the bacon fat in the skillet and add the olive oil. Increase the heat to medium-high. Add the garlic, oregano, paprika and cayenne pepper to the skillet and cook for about 30 seconds, stirring constantly. Add the whole corn kernels; stirring occasionally, cook until they are golden brown and begin to pop, about 3 minutes. Add the shrimp and continue to stir occasionally until they are cooked through, about 4 minutes.
Serve shrimp and corn over the grits; top with fresh chives and bacon lardons.
To me, this is a meal in itself. But, if you want some sides to go along with it I would recommend green beans and corn bread.