- Shrimp chili filling:
- 2 teaspoons canola oil
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 4 cloves garlic, minced
- 3 medium zucchini, diced
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 (14 ounce) cans reduced-sodium diced tomatoes
- 1 1/2 pounds small shrimp (41-50 per pound), peeled and deveined
- 1/2 cup chopped fresh cilantro
- Cornbread topping:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup nonfat milk
- 1/4 cup canola oil
- 1 large egg
- 1 tablespoon honey
- To prepare filling: Heat 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 salt; cook for 20 seconds. Pour in tomatoes; bring to a simmer. Remove from the heat. Stir in shrimp and cilantro. Pour into a 9-by-13-inch baking dish.
- Preheat oven to 350 degrees F.
- To prepare cornbread topping: Whisk flour, cornmeal, baking powder and salt in a large bowl. Whisk milk, oil, egg and honey in a medium bowl until smooth. Pour into the dry ingredients and stir just until moistened. Drop by heaping tablespoons over the shrimp mixture.
- 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 (or follow make-ahead instructions).