Sun Dried Tomato Smoky Chipotle Shrimp and Cotija Grits


"I wanted to create, during this pandemic, a comfort food that my family could share. I've been experimenting with Bella Sun Luci Sun Dried Tomato Chipotle Topper Sauce and I thought it would be perfect for Shrimp & Grits..- and it was."

- Gloria Bradley, Third Place Winning Recipe in the 2020 Bella Sun Luci Annual Recipe Contest

Print Recipe

Bella Products Used:

Sun Dried Tomato Chipotle Topper Sauce 8.5 oz

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Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz

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Chipotle Shrimp

  • 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

Cotija Grits

  • 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


For shrimp:

  1. Cook the bacon in a large, deep skillet, over medium heat until golden brown and crisp and the fat has rendered, about 7 minutes.
  2. Transfer bacon with a slotted spoon to a plate lined with paper towels.
  3. Spoon off all but 3 tablespoons fat from skillet. In a food processor, add Sun Dried Tomato Chipotle Topper Sauce, cilantro, parsley, lime juice, paprika, chili pepper and 1 tablespoon olive oil.
  4. Pulse until a chunky paste forms.
  5. Add shrimp; toss to fully coat shrimp.
  6. In same skillet add shrimp with the Chipotle mixture.
  7. Cook shrimp on both sides, 2 to 3 minutes.
  8. Add corn and Bella Sun Luci Sun Dried Tomatoes; stir. Add water (if needed) to thin mixture to desired consistency.
  9. Cook for 5 minutes to meld flavors.
  10. Remove from heat; cover and keep warm. 

For grits:

  1. Bring water to a boil in a medium saucepan over medium heat.
  2. Add salt and grits; whisking to prevent lumps.
  3. Reduce heat to medium low. Cook, stirring often, about 5 to 8 minutes.
  4. Add the cream, Cotija cheese and butter.
  5. Keep whisking for another 2 minutes until the grits become creamy.
  6. Season to taste with salt and pepper.
  7. Divide grits among 6 large, shallow bowls and top with shrimp mixture.
  8. Drizzle the shrimp with some of the Sun Dried Tomato Chipotle Topper Sauce and sprinkle with bacon and green onions.

Serves 6

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