By Caroline Lubbers, Whipped, The Blog
Makes 4 servings
6 cups fresh corn kernels cut off the cob
4 slice thick-cut bacon
1 leek (white and light green part only)
1 tablespoon unsalted butter
3 tablespoons olive oil
Kosher salt
Pepper
1/4 cup fresh basil, julienned
20 large peeled and deveined shrimp
1 pinch smoked paprika
1. To make the grits, 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.
2. 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.
3. 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.
4. 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.
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