Shrimp Chili Cornbread Casserole

Share this page
Pin It
Healthy Living
Find an ACE Pro

Trainers Near You
Ashburn VA change location

Denny Pinch
arlington, VA


Josh Haave
washington, District of Columbia


Cindi Shore
arlington, VA


View More

Healthy Recipes
Provided by

< BACK
Shrimp Chili Cornbread Casserole

Shrimp Chili Cornbread Casserole

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.

Serves 12

Prep Time 50 min

Total Time 100 min.

Ingredients

  • 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 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 14-ounce c no-salt-added diced tomatoes
  • 1 1/2 pounds raw shrimp, (41-50 per pound; see Ingredient Note), peeled and deveined
  • 1/2 cup chopped fresh cilantro
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 cup nonfat milk
  • 1 large egg
  • 1 tablespoon honey

Cooking Directions

Step 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.

Step 2

Preheat oven to 350°F.

Step 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.

Step 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.


Comments



  • American Council on Exercise (ACE) is accredited by the National Commission for Certifying Agencies (NCCA)
  • Millitary friendly schools