Barbecue Shrimp And Cornbread-Stuffed Peppers

Photo: Charles Walton; Styling: Leslie Byars Simpson

Yield:

16 appetizer servings or 8 main dish servings

Recipe from


Ingredients

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
Garnish: fresh thyme sprigs

Preparation

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

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

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.

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.

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

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

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

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

Note:

Chef John I. Akhile,

Waverly Grill, Renaissance Waverly Hotel, Atlanta, Georgia,

November 1997