1. In a small sauce pot bring your chicken broth to a boil. Whisk the cornmeal and baking soda into the boiling broth and season with salt and pepper. Reduce the heat to medium until the cornmeal begins to thicken. When it starts to thicken, turn off the heat, place a lid on the pot and let sit for 5 minutes.
2. Spread the cooked grits onto a greased jelly roll pan or lipped cookie sheet. Make sure to spread them thick enough for them to hold their shape once when cut. Let rest in the refrigerator for at least 30 minutes (and up to a day), or until the grits are chilled enough to cut.
3. When the grits are cooled, just before you are ready to serve your appetizers, add enough butter to coat the bottom of a nonstick skillet. Cut the grits into small, two-bite rounds, and place into the buttered skillet. Crisp for 1-2 minutes, over medium-high heat, until a crust forms on the grits; flip and crisp the second sides. Repeat with all of the grits.
4. Now, melt 2 tbsp. of butter into the sauté pan and add the shrimp. Once the shrimp is halfway finished cooking, add the beer, Worcestershire sauce, and chipotle powder to the pan. Let the sauce reduce by half and finish cooking the shrimp.
5. When the shrimp is finished cooking, top each cake of grits with one or two pieces of shrimp, and garnish with freshly chopped chives. Serve right away.