Marinate the shrimp
In a blender or small food processor, purée
the chipotles with their sauce.
In a medium bowl, whisk the oil, lemon
juice, oregano, garlic, 2 tsp. of the chipotle
purée (save the rest for another use), the
annatto seeds, and 1/2 tsp. salt. Add the
shrimp, and toss to coat. Cover and refrigerate,
tossing the shrimp occasionally, for 2 to
Make the salsa
Put the tomatillos, cilantro, onion, garlic,
jalapeño, lime juice, 1 tsp. salt, and 2 Tbs. water
in a blender, and pulse until combined. With
the machine running, slowly add the oil and
blend until combined. If the salsa is very thick,
add up to another 2 Tbs. water.
Cook the grits
Bring 2-1/2 cups water with 1 tsp. salt to a boil in
a 3-quart saucepan over medium-high heat.
Add the grits in a thin stream, and cook until
the grits start to thicken a bit, about 1 minute. Reduce the heat to low and cook, stirring
frequently, adjusting the heat as necessary,
and adding more water as needed 1/4 cup at a
time, until the grits are thick and tender, 40 to
50 minutes. Stir in the cheese, cream, butter,
and poblanos. Season to taste with salt, and
Cook the shrimp and serve
Remove the shrimp from the marinade.
Heat just enough olive oil to coat the bottom
of a large skillet over medium heat. Add
the shrimp and cook, flipping once until just
pink throughout, 4 to 5 minutes total. Remove
immediately and keep the shrimp warm.
If the grits have thickened, add a little warm water to loosen them. Divide the grits among shallow bowls, and top with 2 to 3 Tbs. of the salsa verde and the shrimp. Garnish with the microgreens or cilantro, and serve.
Make Ahead Tips
The salsa can sit at room temperature for up to 4 hours and can be refrigerated for up to 1 day. It can also be frozen for up to 1 month. Let warm at room temperature before serving.
nutrition information (per serving):
270, Fat Calories
10, Saturated Fat
5, Polyunsaturated Fat
1, Monounsaturated Fat
Photo: Scott Phillips