In a bowl combine cornmeal, flour, sugar, baking powder and salt. Stir in egg, milk and vegetable oil.
Pour batter into the Bake-a-Bowl Pan.
Bake at 375° for 20 minutes or until a toothpick inserted into the cornbread bowls comes out smooth. Repeat a second time to make 6 more cornbread bowls.
In a large skillet heat olive oil and 1 tablespoon butter over medium heat.
Add bell peppers and onion and sauté for 5 minutes or until softened.
Add garlic, paprika, oregano, cayenne pepper, crushed red pepper flakes and stir in rice, broth and ½ cup Southern Comfort.
Bring mixture to a boil, reduce heat to low and cook covered for 10 minutes or until the rice is cooked through.
Add shrimp, cover and cook for 5 minutes or until the shrimp is pink and opaque.
To make the whiskey sauce add brown sugar and 4 tablespoons butter to a saucepan over medium heat stirring constantly until sugar is dissolved. Add 2 tablespoons Southern Comfort.
Spoon shrimp and rice mixture into cornbread bowls, drizzle with whiskey sauce and sprinkle with parsley.
