Jalapeño Shrimp Veggie Bake
Ingredients
-
10–15
medium
shrimp (peeled, thawed)
-
¼
cup
sliced red onion
-
1
large
tomato (sliced ⅓ inch thick)
-
2
each
yellow squash and/or zucchini (sliced ¼ inch thick)
-
1
each
jalapeño (sliced and deseeded)
-
⅓
cup
cream or non-dairy milk
-
2
large
eggs
-
1
Tablespoon
melted butter or oil
-
2
cloves
garlic (1 teaspoon minced)
-
2
heaping Tablespoons
arrowroot or cornstarch
-
to taste
Kosher salt and black pepper
-
½
cup
grated parmesan
-
½
teaspoon
crushed chili pepper flakes
-
to garnish
fresh chopped cilantro
Instructions
- Preheat the oven to 350°F.
- Ensure shrimp is peeled and thawed, and slice all vegetables.
- Optionally, lightly brown the onion in a pan for added flavor.
- Grease the baking dish and layer the sliced vegetables evenly.
- Place the shrimp on top of the vegetable layers.
- In a bowl, mix cream, garlic, eggs, starch, and butter or oil until smooth.
- Pour the mixture evenly over the shrimp and vegetables.
- Season with salt and pepper, then sprinkle with parmesan and garnish with red pepper flakes.
- Bake for 35-45 minutes, checking at 25-30 minutes to ensure shrimp and veggies are cooked through.
- Once done, season to taste and garnish with fresh cilantro before serving.
Nutrition Facts (estimated)
Servings
4
Calories
240
Total fat
9g
Total carbohydrates
8g
Total protein
20g
Sodium
350mg
Cholesterol
0mg
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