Bacon-Wrapped Shrimp and Grits with Tomato-Chipotle Butter
*Chipotle peppers are smoked, dried jalapeños. Here, canned chipotles in adobo sauce add a rich, smoky, spicy kick to the dish.
Serves: 2
- ½ lb (227 g) butter, softened
- 2 Tbs tomato paste
- ¼ cup (59 ml) canned chipotles in adobo sauce
- 2 tsp kosher salt, divided
- 1 cup (237 ml) milk
- 8 fl oz (237 ml) hazy double IPA
- ½ cup (118 ml) grits or medium-coarse cornmeal
- 10 shrimp, cleaned, tail off (choose shrimp large enough to hold the bacon, nothing smaller than a 21/25)
- 5 slices bacon, cut in half
- 3 Tbs butter, chilled
- ½ cup (118 ml) Monterey Jack cheese, shredded
- 1 Tbs chives, cut on the bias about 1" (25 mm) long
In a food processor, combine the softened butter, tomato paste, canned chipotles, and 1 tsp salt. Puree until smooth. Remove the mixture from the food processor and set aside in the refrigerator.