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1
In a large saucepan, bring the water to a boil with a pinch of salt.
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2
Whisk in the grits and cook over moderate heat, stirring often, until the grits are tender and very thick, about 15 minutes.
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3
Stir in the cheese and butter and keep warm.
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4
Meanwhile, thread the jalapenos onto skewers.
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5
Roast them along with the poblanos over a gas flame or under a broiler as close to the heat as possible, until blackened, about 3 minutes.
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6
Transfer to a bowl and let cool for 10 minutes, then rub off the skins under running water.
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7
Stem and seed the chiles.
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8
In a small saucepan, cook the garlic in the olive oil over moderate heat, stirring, until the garlic is softened and very lightly browned, about 5 minutes.
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9
Using a slotted spoon, transfer the garlic to a blender.
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10
Add the chiles and the orange juice and puree until smooth.
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11
Add all but 2 tablespoons of the garlic oil and puree until creamy.
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12
Season the sauce with salt and pepper.
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13
Toss the shrimp with the remaining 2 tablespoons of garlic oil.
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14
Heat a very large skillet until very hot, about 2 minutes.
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15
Add the shrimp in a single layer and cook until browned and just cooked through, about 1 minute per side.
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16
Spoon the grits into bowls and top with the shrimp.
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17
Spoon the chile sauce all around and serve.
