Name: Nuevo Latino Shrimp and Grits
Cook time: 240 min
Total time: 240 min
Yield: 4 servings
Cuisine: Nuevo Latino
Ingredients: 1 7-oz. can chipotles in adobo; 3 Tbs. olive oil (more as needed for cooking); 2 Tbs. fresh lemon juice; 1 Tbs. chopped fresh oregano; 2 cloves garlic (minced); 1 tsp. ground annatto seeds (also called achiote molido); Kosher salt; 1 lb. extra-jumbo shrimp (peeled and deveined (tails on, if you like)); Chopped microgreens or chopped fresh cilantro (for serving); 0.5 lb. tomatillos (about 5 small, husked, rinsed with warm water, and quartered); 2 oz. fresh cilantro (about 1/2 bunch, tough stems trimmed); 0.25 cup chopped yellow onion; 2 medium cloves garlic; 0.5 jalapeño (trimmed and sliced, with seeds, if you like heat); 0.25 cup fresh lime juice (from 2 limes); Kosher salt; 0.25 cup extra-virgin olive oil; Kosher salt; 0.5 cup grits (preferably white and stone ground); 3 oz. manchego (coarsely grated (about 1 heaping cup)); 0.25 cup heavy cream; 2 oz. unsalted butter (cut into chunks); 2 small poblano peppers (roasted, peeled, seeded, and chopped)

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Nuevo Latino Shrimp and Grits — Formulation & Method | CuliNect