Barbecue Shrimp And Cornbread-Stuffed Peppers

Name: Barbecue Shrimp And Cornbread-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Garnish: fresh thyme sprigs

Servings: persons

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
Garnish: fresh thyme sprigs

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
Saute 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 375u00b0 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 (350u00b0 to 400u00b0) 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.

1262

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 16 unpeeled, large fresh shrimp, 1/2 teaspoon kosher salt, divided, 1/2 teaspoon pepper, divided, 1 (6-ounce) package Mexican cornbread mix, and more.

Yes, Barbecue Shrimp And Cornbread-Stuffed Peppers falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!