My H-E-B Texas Life Magazine, March 2012
1bag (32 oz.)EZ Peel and Deveined Shrimp,
1H-E-B Cajun Splash,
4poblano peppers, sliced in half and seeded,
1/3c.H-E-B Shredded Cheddar Cheese with Habanero,
2slicesH-E-B Fully Cooked Bacon, chopped,
1Combine shrimp and Cajun Splash in a zipper bag. Seal bag, refrigerate 20 minutes or until ready to cook.
2Prepare charcoal or gas grill for cooking (400°F). Place a grilling mesh on a foiled line baking sheet. Spray with non-stick cooking spray.
3Bring 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.
4Arrange shrimp on grilling mesh. Place mesh on grill 4 minutes with lid down.
5Combine grilled shrimp and grits in bowl. Stuff each pepper half with 1/2 cup grits mixture. Top each pepper with 1 tablespoon of each: cheese and tomato. Evenly divide chopped bacon over each pepper.
6Place 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, Carbohydrates: 10g, Dietary Fiber: 2g, Sugar: 4g, Protein: 16g