Barbecue Shrimp And Cornbread-Stuffed Peppers

Barbecue Shrimp And Cornbread-Stuffed Peppers
Photo by Charles Walton

Ingredients

  • 1 tablespoon olive oil
  • 1 (6-ounce) package Mexican cornbread mix
  • Green Bell Pepper Sauce
  • 1 (4-ounce) jar chipotle chile pepper sauce
  • 1 tablespoon chopped fresh thyme
  • ½ cup diced celery
  • 1 (8-ounce) bottle barbecue sauce
  • + 13 more ingredients
    • 16 unpeeled, large fresh shrimp
    • 1 ¼ cups chopped pecans, toasted
    • Garnish: fresh thyme sprigs
    • 1/3 cup butter or margarine, cut into pieces
    • 1 yellow bell pepper, diced
    • 8 medium-size red bell peppers
    • ½ cup milk
    • ½ cup diced country ham
    • ½ teaspoon kosher salt, divided
    • ½ cup buttermilk
    • ½ teaspoon pepper, divided
    • ½ cup diced onion
    • 2 large eggs, lightly beaten

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...

View full recipe at My Recipes

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