Ingredients
- FILLING
- 2 teaspoons canola oil
- 1/4 pound cremini mushrooms, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 celery stalk, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon reduced-sodium Cajun or Creole seasoning
- 3/4 pound peeled and deveined medium shrimp
- 2 (14 1/2-ounce) cans no-salt-added stewed tomatoes
- 1 cup fresh or thawed frozen okra
- 1/2 cup fat-free tomatillo salsa
- CORN BREAD TOPPING
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup low-fat buttermilk
- 3 Tablespoons canola oil
- 1 large egg
Preparation
Step 1
1. Preheat oven to 400 degrees.
2. To make filling, heat oil in 3-quart flameproof casserole dish over medium heat. Add mushrooms, onion, bell pepper, celery, garlic, and Cajun seasoning; cook, stirring, until vegetables are softened, about 8 minutes. Add shrimp, tomatoes, okra, and salsa, bring to boil. Reduce heat and simmer, stirring occasionally, until mixture is slightly thickened, about 5 minutes.
3. Meanwhile, to make corn bread topping, whisk together flour, cornmeal, baking powder, sugar, and salt in large bowl. Make a well in center of flour mixture. Combine buttermilk, oil, and egg in well, whisking until blended well. Stir flour mixture into buttermilk mixture just until blended.
4. Spoon batter, by heaping tablespoonfuls, over shrimp mixture. Transfer casserole to oven and bake until shrimp mixture is bubbly and corn bread is golden, about 20 minutes.
PointsPlus 7