Categories: Seafood, main dish

Ingredients

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

Directions

1. In a food processor, pulse 3 cups corn until almost smooth, about 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. Stir in the leek-bacon mixture and basil.
3. In a second large skillet, heat the remaining 2 Tbsp. oil over medium heat. Add the corm mixture, 1/2 tsp. 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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