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Nutrition Facts
Serving Size 287 g
(Approx. 4 Servings)
Amount Per Serving
Calories 340 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 195 mg 65%
Sodium 1150 mg 48%
Total Carbohydrate 30 g 10%
Dietary Fiber 2 g 8%
Sugars 5 g
Protein 25 g
Vitamin A 15% Iron 6%
Vitamin C 8% Calcium 15%
*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 and are estimates only. We make no representations or warranties regarding the nutrition information provided. 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.

Milk Simmered Cajun Shrimp and Grits

Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 1/4 cup(s) milk
1 cup(s) H-E-B Saucy Cajun Pasta Sauce
2/3 cup(s) grits, not instant
1 Tbsp salted butter
1 cup(s) H-E-B Angel Sweet Tomatoes, halved, a little more than 1/2 a pint
1 Lb Argentine shrimp, peeled and deveined
1 Tsp H-E-B Cajun Seasoning
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Add milk and pasta sauce to a medium sized saucepan and heat on medium. Stir well and bring to a gentle simmer.
Add grits and stir well. Bring back to a simmer and cook 2 minutes. Turn heat to low, cover and cook 22 minutes without lifting lid.
While grits are cooking, place a skillet over medium-high heat. Add butter, tomatoes, shrimp and Cajun seasoning to pan. Cook and stir for 3 to 5 minutes. Turn heat off and set aside.
When grits are done, divide equally between bowls and top with shrimp and tomato mixture.
Chef's Note: Top with chopped fresh parsley leaves if desired.


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