Barbecue Shrimp And Cornbread-Stuffed Peppers

Ingredients

• 8 ounce barbecue sauce 
• 16 servings bell pepper sauce green
• 0.3 cup butter cut into pieces
• 0.5 cup buttermilk 
• 0.5 cup celery diced
• 4 ounce chipotle chile pepper sauce 
• 6 ounce mexican cornbread mix 
• 0.5 cup country ham diced
• 2 large eggs lightly beaten
• 1 tablespoon thyme leaves fresh chopped
• 0.5 teaspoon kosher salt divided
• 0.5 cup milk 
• 1 tablespoon olive oil 
• 0.5 cup onion diced
• 1.3 cups pecans toasted chopped
• 0.5 teaspoon pepper divided
• 8 medium size bell peppers red
• 16 large shrimp fresh unpeeled
• 16 servings garnish: thyme sprigs fresh
• 1  bell pepper diced yellow

Equipment

• frying pan
• oven
• wire rack
• grill

Directions

1. Peel shrimp, and devein, if desired.
2. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; cover and chill.
3. Prepare cornbread according to package directions; cool on a wire rack. Crumble.
4. Saut 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.
5. Remove from heat, and stir in eggs, pecans, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
6. 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.
7. Bake at 375 for 15 to 20 minutes.
8. Remove from oven, and keep warm.
9. Stir together barbecue sauce and chipotle pepper sauce; brush on shrimp, reserving remaining sauce.
10. Grill shrimp over medium-high heat (350 to 40
11. minutes or until done, basting often with remaining sauce; set aside.
12. Spoon Green Bell Pepper Sauce onto individual serving plates; place stuffed peppers in center, and top with shrimp.
13. Garnish, if desired.