Barbecue Shrimp And Cornbread-Stuffed Peppers |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
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 |
green bell pepper sauce |
garnish: fresh thyme sprigs |
Directions:
1. Peel shrimp, and devein, if desired. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; cover and chill.
2. Prepare cornbread according to package directions; cool on a wire rack. Crumble.
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.
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.
5. Bake at 375° for 15 to 20 minutes. Remove from oven, and keep warm.
6. Stir together barbecue sauce and chipotle pepper sauce; brush on shrimp, reserving remaining sauce.
7. Grill shrimp over medium-high heat (350° to 400°) 5 minutes or until done, basting often with remaining sauce; set aside.
8. Spoon Green Bell Pepper Sauce onto individual serving plates; place stuffed peppers in center, and top with shrimp. Garnish, if desired.
|
|