Shrimp Chili Cornbread Bake

248 shrimp chili cornbread bake

So apparently that statistic about more suicides happening during the holiday season isn’t actually true, but that doesn’t mean that this time of year can’t be busy and stressful and oversaturated with incredibly unhealthy food and drink. If you’re feeling the holiday stress, do three things for me. One, watch this. Two, watch it again. And three, make this shrimp chili cornbread for dinner. It’s full of veggies and lean protein and is basically the antidote to sugar cookies and eggnog. You’re welcome.


SHRIMP CHILI CORNBREAD BAKE (slightly adapted from Fitness Magazine)

1/4 cup plus 2 tsp canola oil
1/2 onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
2  medium zucchini, diced
1 1/2 tbsp chili powder
1 1/2 tsp cumin
1 tsp ground cinnamon
1 1/2 tsp salt, or more to taste
2 14-oz cans no-salt-added diced tomatoes
1 pound raw shrimp, peeled and deveined
1/2 cup chopped fresh cilantro
1 cup yellow cornmeal
1 cup flour
2 tsp baking powder
3/4 cup nonfat milk
1 large egg
1 tbsp honey

1. Preheat oven to 350 degrees.
2. To prepare filling, heat 2 tsp canola oil in a Dutch oven or large pot 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 tsp salt; cook for 20 seconds. Pour in tomatoes and their juice, and bring to a simmer. Remove from heat. Stir in shrimp and cilantro. Pour into a 9-by-13-inch baking pan.
3. To prepare cornbread topping: Whisk cornmeal, flour, baking powder and 1/2 tsp salt in large bowl. Whisk milk, 1/4 cup oil, egg, and honey in medium bowl until smooth. Add wet ingredients to dry ingredients and stir just until moistened. Drop by heaping tablespoons over the shrimp mixture.
4. Bake casserole, uncovered, until top is browned and filling is bubbling, 40-45 minutes. Let stand 10 minutes before serving.


This was good reheated as leftovers, too — and it was extra good (though admittedly less healthy) with a little cheddar cheese melted in.

Do you maybe need to see it one more time? Probably.


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