Cornbread Shrimp Chili Casserole Recipe

Name: Cornbread Shrimp Chili Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp Chili Filling; 2 teaspoons olive oil; 1 large onion, chopped; 1 medium green bell or red 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; 1/8 teaspoon cayenne peper(Optional); 1 teaspoon ground cinnamon; 1 teaspoon salt; 2 14-ounce cans diced tomatoes; 2 14-ounce cans Black or Kidney beans; 2 pounds raw shrimp (41-50 per pound; peeled and deveined; 1/2 cup chopped fresh cilantro; Cornbread Topping; 1 cup yellow cornmeal; 1 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup milk; 1/4 cup canola oil; 1 large egg; 1 tablespoon honey

Servings: persons

Shrimp Chili Filling
2 teaspoons olive oil
1 large onion, chopped
1 medium green bell or red 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
1/8 teaspoon cayenne peper(Optional)
1 teaspoon ground cinnamon
1 teaspoon salt
2 14-ounce cans diced tomatoes
2 14-ounce cans Black or Kidney beans
2 pounds raw shrimp (41-50 per pound; peeled and deveined
1/2 cup chopped fresh cilantro
Cornbread Topping
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup canola oil
1 large egg
1 tablespoon honey

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EASY PREPARATION:
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1. To prepare filling: Heat 2 teaspoons oil in a Dutch oven over medium heat. Add onion and 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.
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2. Preheat oven to 350u00b0F.
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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.
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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.
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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 350u00b0F oven for 1 hour.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Shrimp Chili Filling, 2 teaspoons olive oil, 1 large onion, chopped, 1 medium green bell or red bell pepper, chopped, and more.

Yes, Cornbread Shrimp Chili Casserole falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread Shrimp Chili Casserole

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