1 bag (32 oz.) EZ Peel and Deveined Shrimp
1 H-E-B Cajun Splash
3/4 c. grits
4 poblano peppers, sliced in half and seeded
1/3 c. H-E-B Shredded Cheddar Cheese with Habanero
1/2 c. tomatoes, chopped
2 slices H-E-B Fully Cooked Bacon, chopped
Combine shrimp and Cajun Splash in a zipper bag. Seal bag, refrigerate
20 minutes or until ready to cook.
Prepare charcoal or gas grill for cooking (400°F). Place a grillin
mesh on a foiled line baking sheet. Spray with non-stick cooking spr
Bring 2 1/2 cups water to a boil over high heat in a 3 quart sauce pan
. Add 3/4 cups grits into boiling water, stir. Reduce heat to low. Coo
k 4 minutes. Remove from heat, set aside.
Arrange shrimp on grilling mesh. Place mesh on grill 4 minutes with
Combine grilled shrimp and grits in bowl. Stuff each pepper half with
1/2 cup grits mixture. Top each pepper with 1 tablespoon of each: chee
se and tomato. Evenly divide chopped bacon over each pepper.
Place stuffed peppers on the grilling mesh. Grill 5 minutes with lid d
Calories: 160, Total Fat: 6g, Saturated Fat: 1.5g, Cholesterol: 35mg,
Sodium: 500mg, Carbohydrates: 10g, Dietary Fiber: 2g, Sugar: 4g, Prot
My H-E-B Texas Life Magazine, March 2012