Sun Dried Tomato Smoky Chipotle Shrimp and Cotija Grits
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Cooking tools:
- Skillet
- Slotted spoon
- Paper towel
- Food processor
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Saucepan
- Whisk
- Wooden spoon
- Mixing bowl
- Plate
- Stove
- Oven mitt
- Tongs
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
- pepper
- 3 scallions, green and pale green parts, thinly sliced
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