Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Southern Living November 1997


Credit: Charles Walton; Styling: Leslie Byars Simpson

Recipe Summary test

16 appetizer servings or 8 main dish servings


Ingredient Checklist


Instructions Checklist
  • 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.


Waverly Grill, Renaissance Waverly Hotel, Atlanta, Georgia