Shrimp Chili Cornbread Casserole

Yield: 12 servings
Servings: 12
Prep Time: 50 minutes
Total Time: 1 hour 40 minutes

To Make Ahead: 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°F oven for 1 hour.

Recipe Description:

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.

Recipe Ingredients:

1. 2 teaspoons canola oil
2. 1 large onion, chopped
3. 1 medium green bell pepper, chopped
4. 4 cloves garlic, minced
5. 3 medium zucchini, diced (about 5 cups)
6. 1 1/2 tablespoons chili powder
7. 1 1/2 teaspoons ground cumin
8. 1 teaspoon ground cinnamon
9. 1 teaspoon salt
10. 2 14-ounce cans no-salt-added diced tomatoes
11. 1 bag Rainbow XL Raw Tail-On Shrimp
12. 1/2 cup chopped fresh cilantro

Cornbread Topping
1. 1 cup yellow cornmeal
2. 1 cup all-purpose flour
3. 2 teaspoons baking powder
4. 1/2 teaspoon salt
5. 3/4 cup nonfat milk
6. 1/4 cup canola oil
7. 1 large egg
8. 1 tablespoon honey (or substitute with Agave Nectar)

Recipe Steps:

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.

Recipe Nutrition:

Per serving: 225 calories; 8 g fat (1 g sat, 4 g mono); 104 mg cholesterol; 24 g carbohydrate; 15 g protein; 3 g fiber; 522 mg sodium; 222 mg potassium

Nutrition Bonus:

 Vitamin C (30% daily value), Iron & Vitamin A (15% dv).