CORNBREAD SHRIMP CHILI CASSEROLE

CORNBREAD SHRIMP CHILI CASSEROLE image

Yield 12 People

Number Of Ingredients 24

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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

Steps:

EASY PREPARATION: 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. 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. 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 350°F oven for 1 hour.