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Barbecue Shrimp And Cornbread-Stuffed Peppers

Photo: Charles Walton; Styling: Leslie Byars Simpson
Yield 16 appetizer servings or 8 main dish servings


  • 16 unpeeled, large fresh shrimp
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 (6-ounce) package Mexican cornbread mix
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 yellow bell pepper, diced
  • 1/2 cup diced country ham
  • 1 tablespoon olive oil
  • 1/2 cup milk
  • 1/2 cup buttermilk
  • 1 tablespoon chopped fresh thyme
  • 2 large eggs, lightly beaten
  • 1 1/4 cups chopped pecans, toasted
  • 8 medium-size red bell peppers
  • 1/3 cup butter or margarine, cut into pieces
  • 1 (8-ounce) bottle barbecue sauce
  • 1 (4-ounce) jar chipotle chile pepper sauce
  • Green Bell Pepper Sauce
  • Garnish: fresh thyme sprigs

How to Make It

  1. Peel shrimp, and devein, if desired. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; cover and chill.

  2. Prepare cornbread according to package directions; cool on a wire rack. Crumble.

  3. Sauté onion and next 3 ingredients in hot oil in a large skillet until vegetables are tender. Reduce heat, and stir in crumbled cornbread, milk, buttermilk, and thyme. Remove from heat, and stir in eggs, pecans, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.

  4. Cut red bell peppers in half crosswise; remove and discard seeds and membranes. Stuff bell pepper shells evenly with cornbread mixture. Top each evenly with butter, and place in a 13- x 9-inch pan.

  5. Bake at 375° for 15 to 20 minutes. Remove from oven, and keep warm.

  6. Stir together barbecue sauce and chipotle pepper sauce; brush on shrimp, reserving remaining sauce.

  7. Grill shrimp over medium-high heat (350° to 400°) 5 minutes or until done, basting often with remaining sauce; set aside.

  8. Spoon Green Bell Pepper Sauce onto individual serving plates; place stuffed peppers in center, and top with shrimp. Garnish, if desired.

Waverly Grill, Renaissance Waverly Hotel, Atlanta, Georgia