Preparation

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 4 hours.

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 keep warm.

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.