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Lone Star Shrimp & Grits
Prep Time:
5 minutes
Cook Time:
10 minutes
Makes:
8 servings
Ingredients

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

Directions


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
g mesh on a foiled line baking sheet. Spray with non-stick cooking spr
ay.
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 li
d down.
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
own. Serve.

Nutritional Information


Calories: 160, Total Fat: 6g, Saturated Fat: 1.5g, Cholesterol: 35mg,
Sodium: 500mg, Carbohydrates: 10g, Dietary Fiber: 2g, Sugar: 4g, Prot
ein: 16g

Source


My H-E-B Texas Life Magazine, March 2012