Shrimp with Fresh Corn Grits
['3 ears of corn, husked', '2 cups low-sodium chicken broth', '1 cup whole milk', '3/4 cup grits (not instant)', '2 tablespoons unsalted butter', 'Kosher salt', 'Freshly ground pepper', '1/4 cup olive oil', '2 garlic cloves, thinly sliced', '1/2 teaspoon dried oregano', '1/2 teaspoon hot smoked Spanish paprika or 1/2 teaspoon smoked paprika and a pinch of cayenne pepper', '1 1/2 pounds large shrimp, peeled, deveined, tails left intact', 'Chopped fresh chives (for serving)']
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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