Nuevo Latino Shrimp and Grits

My aunt sent me this recipe. and it's absolutely fire. 10/10 will make again. The hardest part is finding the tomatillos, which apparently do NOT come in cans! So I had to cheat a little bit and use a can of salsa verde and a cup of green hatch chilies.

Nuevo Latino Shrimp and Grits

Ingredients:

Shrimp:

3 Tbs olive oil

2 Tbs fresh lemon juice

1/2 jalapeno, trimmed, sliced

1 Tbs chopped fresh oregano

2 cloves garlic, minced

1 Tsp ground annatto seeds (or 2 packets of Sazón Goya)

1/2 Tsp kosher salt

1 lb. jumbo shrimp, peeled and deveined

chopped fresh cilantro for serving

Salsa verde:

1/2 lb. tomatillos (≈5) rinsed, quartered

1/2 bunch cilantro, stems trimmed off

1/2 cup chopped yellow onion

2 medium cloves garlic

1/2 jalapeno, trimmed and sliced

1/4 cup fresh lime juice

kosher salt

1/4 cup olive oil

Grits:

1/2 cup grits, white and stone ground

1 cup manchego, coarsely grated plus more for serving

1/4 cup heavy cream

4 Tbs unsalted butter, chunks

2 small poblanos (or 1 large one), roasted, peeled, seeded, chopped small

Instructions:

1. Marinate the shrimp: whisk oil, lemon juice, oregano, garlic, annatto seeds, jalapeno and salt. Cover and refrigerate 2-4 hours.

2. Make the salsa: put tomatillos, cilantro, onion, garlic, jalapeno, lime juice salt and 2 Tbs water into food processor. Pulse until combined. With machine running, slowly add the oil and blend until combined. If very thick, add up to another 2 Tbs water.

3. Make the grits: Bring 2.5 cups water with 1 Tsp salt to a boil in 3 qt. saucepan. Add 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 grits are thick and tender, 40-50 minutes. Stir in the cheese, cream, butter and poblanos. Season to taste with salt, and keep warm.

4. Cook the shrimp: 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, 4-5 minutes total. Remove immediately and keep warm. 

5. Serve: If grits have thickened, add a little warm water to loosen them. Divide the grits among shallow bowls, and top with 2-3 Tbs of salsa verde and shrimp. Garnish with cilantro and more grated cheese and serve.