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Shrimp Chili Cornbread Casserole

http://www.eatingwell.com/recipes/shrimp_chili_cornbread_casserole.html

From EatingWell:  October/November 2006

Here we make a low-fat shrimp and vegetable chili (which is quite tasty on its own) and top it with a layer of golden cornbread for a delicious casserole that can be made ahead. The dish serves 12, so it's just right for serving to a crowd gathered to watch a Sunday afternoon game on TV.

12 servings | Active Time: 50 minutes | Total Time: 1 hour 40 minutes

Ingredients

Shrimp Chili Cornbread Casserole

Cornbread Topping

Preparation

  1. To prepare filling: Heat 2 teaspoons 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 1 teaspoon salt; cook for 20 seconds. Pour in tomatoes and their juice; bring to a simmer. Remove from the heat. Stir in shrimp and cilantro. Pour into a 9-by-13-inch baking pan.
  2. Preheat oven to 350°F.
  3. To prepare cornbread topping: Whisk cornmeal, flour, baking powder and 1/2 teaspoon salt in a large bowl. Whisk milk, 1/4 cup oil, egg and honey in a medium bowl until smooth. Add the wet ingredients to the dry ingredients and stir just until moistened. Drop by heaping tablespoons over the shrimp mixture.
  4. 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.

Nutrition

Per serving : 225 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 104 mg Cholesterol; 24 g Carbohydrates; 15 g Protein; 3 g Fiber; 522 mg Sodium; 222 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 2 lean meat

Tips & Notes