Shrimp and Sweet Corn Grits

By Joelene

Ingredients

• 6 cup(s) (from about 6 large ears) fresh corn kernels
• 4 slice(s) (about 4 ounces) thick-cut bacon, cut into 1/2-inch pieces
• 1 leek (white and light green part only), sliced into half-moons
• 1 tablespoon(s) unsalted butter
• 3 tablespoon(s) olive oil
• Kosher salt
• Pepper
• 1/4 cup(s) fresh basil, roughly chopped
• 20 large (about 12 ounces) peeled and deveined shrimp, patted dry
• 1 pinch(s) smoked paprika, optional

Preparation

Step 1

In a food processor, pulse 3 cups corn until almost smooth, about 1 minute. Add the remaining 3 cups and pulse twice just to combine.
Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 3 to 5 minutes. Add the leek and cook, stirring occasionally, until beginning to soften, about 3 minutes; transfer the leek-bacon mixture to a bowl.
Wipe out the skillet and melt the butter with 1 tablespoon oil over medium heat. Add the corn mixture, 1/2 teaspoon each salt and pepper and cook, stirring occasionally, just until heated through, about 3 minutes. Stir in the leek-bacon mixture and basil.
In a second large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Season the shrimp with the paprika (if using) and 1/2 teaspoon each salt and pepper and cook, in a single layer, until golden brown and opaque throughout, 1 to 2 minutes per side. Serve with the corn grits.