- 8
- 5 mins
- 15 mins
Ingredients
- 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
Preparation
Step 1
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.