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Lone Star Shrimp & Grits

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


Quick and easy

Quick and easy

Quick and easy

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 line 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 mixture. Top each pepper with 1 tablespoon of each: cheese and tomato. Evenly divide chopped bacon 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, Carbohydrates: 10g, Dietary Fiber: 2g, Sugar: 4g, Protein: 16g
My H-E-B Texas Life Magazine, March 2012

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