Lone Star Shrimp & Grits

By ebdonahue

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

Details

Servings 8
Preparation time 5mins
Cooking time 15mins
Adapted from heb.com

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.