Jalapeño Shrimp and Veggie Bake

• 16 medium frozen shrimp, thawed, peeled, deveined and cut into thirds
• 1 tbsp. chopped garlic cloves
• 2 large tomatoes cut into medium sized chunks
• 1 yellow squash and 1 zucchini, both sliced
• 1/4″ thick and then cut into quarters
• 1 jalapeño, sliced and deseeded
• 1/2 red onion, sliced thin
• 1/3 cup Parmesan crumbles
• 1 cup flour
• 1/2 tsp. sea salt
• 1/2 tsp. black pepper
• 1/2 tsp. chili pepper flakes
• 2 tbsp. melted butter
• 2/3 cup cream
• 4 eggs
• Cilantro and additional chili flakes for toppings and garnish

Preheat oven to 350 degrees. Make sure your shrimp is thawed and cleaned thoroughly. In a large bowl, mix all your cut veggies and shrimp then set aside. In a separate bowl, mix your eggs, garlic, flour, butter, cream, salt, pepper, and chili flakes. Combine this mixture with your veggies and shrimp mixing together thoroughly. Pour the combined mixture into a baking dish and add your Parmesan on top evenly. Bake at 350 degrees for 45 minutes. Make sure your shrimp is cooked and your veggies are nice and tender. The top should also be a little golden brown when done due to the baked Parmesan. Garnish with cilantro and chili flakes and enjoy!