Sun Dried Tomato Smoky Chipotle Shrimp and Cotija Grits | Bella Sun Luci

Ingredients

• 4 strips thick-cut bacon, cut crosswise into ¼-inch strips
• ¼ cup Bella Sun Luci Sun Dried Tomato Chipotle Topper Sauce, plus extra for drizzling
• ⅓ cup chopped cilantro leaves
• ⅓ cup chopped flat-leaf parsley leaves
• 2 tbsp lime juice
• ¾ tsp each: Spanish smoked paprika, ancho chili pepper
• 1 tbsp olive oil from the sun dried tomatoes
• 30 large (21 to 24 count) shrimp, shelled, deveined, tails removed (if frozen, thawed)
• ½ cup frozen roasted corn
• ½ cup Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs, roughly chopped, drained
• ¼ to ⅓ cup water
• 4 cups water
• ½ tsp salt
• 1 cup uncooked quick cooking (not instant) grits
• ½ cup heavy cream
• ½ cup crumbled Cotija cheese
• 2 tbsp unsalted butter, cut into pieces
• Salt and pepper to taste
• 3 scallions, green and pale green parts, thinly sliced