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1
For the grits: Bring the water or stock to a boil in a large saucepan.
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2
Slowly pour in the grits in a thin stream, stirring constantly so they don't form lumps.
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3
Cook over medium heat, stirring constantly until they begin to thicken.
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4
Reduce the heat to medium-low and cook uncovered, stirring occasionally to ensure they dont stick to the bottom on the pot, for 20 medium.
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5
Cover and reduce the heat to low and cook until the grits are tender, about 10 minutes more.
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6
Stir in the cream, manchego, Monterey Jack, chipotles and butter.
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7
Season with salt and pepper to taste.
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8
For the shrimp: Combine the achiote paste, garlic and lime juice in a shallow bowl.
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9
Add the shrimp and marinate in the refrigerator at least 30 minutes and no more than 6 hours.
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10
Heat the oil in a large skillet over medium-high heat.
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11
Add the shrimp and sear, 3 minutes per side.
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12
Remove the skillet from the heat.
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13
Add the bourbon, return to the heat, and cook, stirring occasionally, until the shrimp are bright pink and cooked through, about 1 to 2 minutes.
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14
For the bourbon redeye gravy: Heat a large skillet over medium-high heat.
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15
Add the ham and saute until browned, 1 to 2 minutes per side.
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16
Add the onions and mushrooms and continue to saute.
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17
Add the bourbon and shake the pan.
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18
(It may flame a bit.
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19
If so, pull it off the flame and stir.)
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20
Add the coffee and bring to a boil.
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21
Remove and discard the ham.
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22
Whisk in the cornstarch mixture and continue to boil until reduced by half.
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23
Whisk in the thyme and slowly incorporate the butter until you achieve an emulsified sauce.
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24
Serve the shrimp with the grits, poblano pepper and gravy.
