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

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 lid down.
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.

Nutritional Information

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