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Active Time: 50 Minutes
Total Time: 1 Hour 40 Minutes
Yield: 12 servings
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Consider this dish a savory cobbler: a rich shrimp chili (which you could make on its own any weeknight), dotted with a thick, biscuitlike, cornbread topping.
Make Ahead Tip: Bake, let cool for 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days. Reheat, covered, in a preheated 350 degrees F oven for 1 hour. |
RECIPE INGREDIENTS
| For the Shrimp Chili Cornbread Casserole: |
| shrimp chili filling |
| 2 teaspoons canola oil |
| 1 large onion, chopped |
| 1 medium green bell pepper, chopped |
| 4 cloves garlic, minced |
| 3 medium zucchini, diced (about 5 cups) |
| 1 1/2 tablespoons chili powder |
| 1 1/2 teaspoons ground cumin |
| 1 teaspoon ground cinnamon |
| 1 teaspoon salt |
| 2 14-ounce cans reduced-sodium diced tomatoes |
| 1 1/2 pounds small shrimp (41-50 per pound), peeled and deveined |
| 1/2 cup chopped fresh cilantro |
| For the Cornbread Topping: |
| 1 cup all-purpose flour |
| 1 cup yellow cornmeal |
| 2 teaspoons baking powder |
| 1/2 teaspoon salt |
| 3/4 cup nonfat milk |
| 1/4 cup canola oil |
| 1 large egg |
| 1 tablespoon honey |
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DIRECTIONS
FOR THE FILLING:
Heat oil in a Dutch oven over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in zucchini; cook, stirring often, for 3 minutes. Stir in chili powder, cumin, cinnamon and salt; cook for 20 seconds. Pour in tomatoes; bring to a simmer. Remove from the heat. Stir in shrimp and cilantro. Pour into a 9-by-13-inch baking dish.
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Preheat oven to 350 degrees F.
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FOR THE CORNBREAD TOPPING:
Whisk flour, cornmeal, baking powder and salt in a large bowl. Whisk milk, oil, egg and honey in a medium bowl until smooth. Pour into the dry ingredients and stir just until moistened. Drop by heaping tablespoons over the shrimp mixture.
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Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes. Let stand for 10 minutes before serving (or follow make-ahead instructions).
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Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: 12 servings
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| Carbohydrates, Total: |
24g |
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