Nuevo Latino Shrimp and Grits

Ingredients

• 1 lb. large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup diced red onion
• 2 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 1/4 cup diced red bell pepper
• 1/4 cup diced yellow bell pepper
• 1/4 cup chopped fresh cilantro leaves
• 2 tablespoons lime juice
• 3 cups cooked grits

Directions

1. Drop the chipotles and sauce into a blender or a small food processor, then blend until smooth. Grab a medium bowl and whisk the oil with the lemon juice, oregano, garlic, 2 tsp. chipotle purée, annatto seeds, and 1/2 tsp. salt; stash the remaining purée for later. Add the shrimp and toss until coated. Cover the bowl and refrigerate for 2 to 4 hours, turning the shrimp through the marinade now and then.
2. For the salsa, put the tomatillos into a blender. Add the cilantro; follow with onion, garlic, jalapeño, and lime juice, then sprinkle in 1 tsp. salt and pour in 2 Tbs. water. Pulse until the mixture comes together. While the blender runs, drizzle in the oil slowly and blend until incorporated. If the salsa is very thick, thin it with up to another 2 Tbs. water.
3. In a 3-quart saucepan set over medium-high heat, bring 2-1/2 cups water and 1 tsp. salt to a boil. Pour in the grits in a thin stream and cook for about 1 minute, just until they begin to thicken. Turn the heat to low and keep cooking, stirring often and adjusting the burner as needed. When the grits need loosening, add more water in 1/4 cup splashes, until they are thick and tender, 40 to 50 minutes. Fold in the cheese, then the cream, butter, and poblanos. Season with salt to your liking, and keep them warm.
4. Lift the shrimp out of the marinade. Set a large skillet over medium heat and add just enough olive oil to cover the pan’s bottom. Add the shrimp and cook, turning them once, until they are pink all the way through, 4 to 5 minutes total. Move them from the skillet right away and keep the shrimp warm.
5. If the grits have tightened up, stir in a little warm water to make them loose again. Spoon the grits into shallow bowls, then add 2 to 3 Tbs. salsa verde and the shrimp on top. Finish with microgreens or cilantro, and serve.