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Nutrition Facts
Serving Size 203 g
(Approx. 8 Servings)
Amount Per Serving
Calories 160 Calories From Fat 15
% Daily Value*
Total Fat 2 g 3%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 130 mg 43%
Sodium 380 mg 16%
Total Carbohydrate 6 g 2%
Dietary Fiber 0 g 0%
Sugars 4 g
Protein 27 g
Vitamin A 2% Iron 0%
Vitamin C 4% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Lone Star Shrimp & Grits

Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
8  People


Recipe makes 8 Servings

32 Oz EZ Peel and Deveined Shrimp
3 fl oz H-E-B Cajun Splash
3/4 cup(s) grits
4 poblano peppers, sliced in half and seeded
1/3 cup(s) H-E-B Habanero Jack Fancy Shredded Cheese
1/2 cup(s) tomatoes, chopped
2 H-E-B Fully Cooked Bacon, chopped
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Combine shrimp and cajun splash in a zipper bag, and marinate in refrigerator for 20 minutes or until ready to cook.
Prepare charcoal or gas grill at 400°F.
Place a grilling mesh on a foiled line baking sheet, and spray with non-stick cooking spray.
Bring 2 cups water to a boil over high heat in a 3 quart sauce pan.
Add 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 four minutes with lid down.
Combine grilled shrimp and grits in bowl.
Stuff each pepper half with half cup grits mixture.
Top each pepper with cheese, tomato, and bacon.
Place stuffed peppers on the grilling mesh.
Grill 5 minutes with lid down.



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