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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.
Bring broth, milk, and 1 1/2 cups water to a boil
in a medium saucepan. 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.
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