Ingredients For the Shrimp:

2 teaspoons smoked paprika

¼- ½ teaspoon cayenne pepper

½ teaspoon garlic powder

½ teaspoon oregano

½ teaspoon salt

½ teaspoon black pepper

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil (divided)

½ cup roasted corn

1 tablespoon chopped chives

For the Grits:

2 cups chicken broth

1 ½ cups whole milk

½ cup water

1 cup quick cooking grits

2 ounces grated Kerrygold

Aged Cheddar Cheese

1 tablespoon Kerrygold

Salted Butter

Salt and pepper to taste

Instructions for Shrimp:

  1. In a small bowl combine smoked paprika, cayenne pepper, garlic, oregano, salt and pepper and stir to combine.
  2. Toss shrimp in 1 tablespoon of olive oil and add seasoning. Toss to coat. Let sit for 10 minutes.
  3. Heat remaining tablespoon of olive oil in a large skillet and add shrimp and add ½ cup roasted corn. Cook until shrimp are pink and firm, about 5-7 minutes. Remove shrimp from pan.
  4. Deglaze pan with ½ cup chicken broth and scrape up browned bits, cook for 5 minutes. Add 3 tablespoons Kerrygold Salted butter and whisk to incorporate.   

Instructions for Grits: 

  1. Heat water, chicken broth and milk in pan until boiling and turn heat to low. Stir in grits and cover. Cook until creamy, stirring occasionally, about 25 minutes.
  2. Add grated Kerrygold Aged Cheddar cheese and one tablespoon Kerrygold salted butter and stir until melted. Season to taste with salt and pepper.
  3. Divide grits between 4 bowls, top with cooked shrimp mixture and spoon sauce over the top.
  4. Garnish with chopped chives and serve with additional grated Kerrygold Aged Cheddar Cheese. 

 Recipe by Garnish with Lemon.