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 grilling
mesh on a foiled l
ine baking sheet. Spray with non-stick cooking spray.
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. Cook 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 mixtur
e. Top each pepper with 1 tablespoon of each: cheese and tomato. Evenly divide chopped bac
on over each pepper.
Place stuffed peppers on the grilling mesh. Grill 5 minutes with lid down. Serve.
Calories: 160, Total Fat: 6g, Saturated Fat: 1.5g, Cholesterol: 35mg, Sodium: 500mg, Carbo
hydrates: 10g, Dietary Fiber: 2g, Sugar: 4g, Protein: 16g
My H-E-B Texas Life Magazine, March 2012