Photo: Charles Walton; Styling: Leslie Byars Simpson
Yield
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

Ratings & Reviews

ugojaj's Review

kathyassaf
July 02, 2010
This particular recipe has most likely been served to some of the most affluent individuals in the world. Kathy is mad because she can't cook, which is why she is on the internet looking for recipies.

kathyassaf's Review

ugojaj
March 28, 2009
I think I made it just as the recipe said, the shrimp were tasty, my green sauce looked like yours, and my bell peppers turned out well. We thought nothing went together. I might make grilled shrimp this way again (easy), and I am SURE I will make the stuffed peppers again, with the chopped ham, they were very good. But I would NEVER put these things together. And my sauce, though like yours, resembled a green sludge on the plate. Too much bell pepper going on. I recommend that others make the stuffed peppers as the recipe said, more as a good weeknight meal. Serve the grilled shrimp with other side dishes.