Recipe

Barbecue Shrimp And Cornbread-stuffed Peppers Recipe

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Ingredients

Directions

Step #1 Peel shrimp, & devein, if desired.
Step #2 Sprinkle top evenly with 1/4 tsp salt & 1/4 tsp pepper; cover & chill in the fridge.
Step #3 Prepare cornbread according to package directions; cool on a wire rack.
Step #4 Crumble.
Step #5 Sauté onion & next 3 ingredients in hot oil In a large-ish skillet until vegetables are tender.
Step #6 Reduce heat, buttermilk, milk, & stir in the crumbled cornbread, & thyme.
Step #7 Remove from heat, & stir in the eggs, pecans, remaining 1/4 tsp salt, & remaining 1/4 tsp pepper.
Step #8 Cut red bell peppers in half crosswise; remove & discard seeds & membranes.
Step #9 Stuff bell pepper shells evenly with cornbread mixture.
Step #10 Top each evenly with butter, & place this in a 13- x 9-inch pan.
Step #11 Bake at 375° for 15 to 20 mins.
Step #12 Remove from oven, & keep warm.
Step #13 Stir together barbecue sauce & chipotle pepper sauce; brush on shrimp, reserving remaining sauce.
Step #14 Grill shrimp over medium-high heat (350° to 400°) 5 mins or until done, basting often with remaining sauce; set aside.
Step #15 Spoon Green Bell Pepper Sauce onto individual serving plates; place stuffed peppers in center, & top this with shrimp.
Step #16 Garnish, if desired.
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