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

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

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

Step 6

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

Step 7

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

Step 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

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