How To Make Lowcountry Bacon-Wrapped Stuffed Shrimp with Peach Dipping Sauce - Best Recipe | Charles

Ingredients

• 1 lb. jumbo local shrimp, peeled to the tail and deveined
• 16 slices center-cut bacon (varies according to number of shrimp)
• 1 Tbs. butter
• 1/2 Tbs. extra-virgin olive oil
• 1/2 cup finely diced sweet onion
• 1/4 cup peeled and finely diced celery (about 1 rib)
• 1 cup very finely diced andouille sausage (about 1 link), Boone Hall brand recommended
• 1/2 tsp. crushed red pepper flakes
• 1 ½ cups finely chopped cornbread, recipe follows
• 3/4 cup chicken broth
• Salt & pepper, to taste
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 Tbs. baking powder
• 2 Tbs. sugar
• 1/2 tsp. salt
• 2 eggs, lightly beaten
• 2 Tbs. canola oil
• 1 ¼ cups milk
• 1/2 cup peach preserves
• 1 Tbs. Dijon mustard
• 1 Tbs. apple cider vinegar
• 1/4 tsp. crushed red pepper flakes