Preheat broiler to high. With the oven door ajar to allow steam to escape, broil the poblanos until charred all over. Place chilies in a bowl, cover with plastic wrap and let cool. Peel, seed and roughly chop. Reserve.
Heat stock in a medium saucepot to boil and whisk in grits. Simmer over lowest heat and whisk 25 to 30 minutes until cornmeal is very tender, then stir in butter, crema, cheese, hot sauce, poblanos and cilantro.
While the grits are working, heat a large skillet over medium-high heat and add oil, 1 turn of the pan, add chorizo and brown and crumble, remove from the pan and save 3 tablespoons of drippings. Add shrimp and season with cumin, coriander, oregano and pimenton or smoked sweet paprika, toss 3 to 4 minutes, add garlic and shallot and toss a minute more, add sherry or wine or beer and juice of 1 lime, and remove from heat. Add chorizo back to pan, combine.
Serve the grits in shallow bowl and top with chorizo and shrimp and garnishes of choice.
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