Shrimp and White Bean “Cassoulet”

Shrimp and White Bean “Cassoulet”

Ingredients

Dry Goods

olive oil3 tablespoons
white flour3 tablespoons
table salt1/2 teaspoon
dry white wine1/2 cup
cannellini beans2 14-ounce can, drained
chicken broth1/2 cup
panko breadcrumbs1/2 cup

Produce

leeks3, cleaned and sliced thin
garlic3 cloves, minced
flat-leaf parsley4 tablespoons, chopped

Spices

red pepper flakes1/4 teaspoon

Protein

raw shrimp1 pound, medium-sized, peeled

Instructions

This is a lightened-up, weeknight version of the French classic “cassoulet”, a homey casserole made with pork and white beans. Adding breadcrumbs on top mimics the original recipe’s gratin-style crust. And the shrimp makes everything come together super quick.   This recipe is adapted from “Shrimp and White Bean “Cassoulet” by Laura Pensiero

  1. Preheat oven to 375*F.  
  2. Lightly coat the bottom and sides of a 1 1/2 quart baking dish with olive oil.  
  3. In a large skillet pan, heat 2 tablespoons olive oil over medium heat.  
  4. Add the leeks and pepper flakes and cook until the leeks have softened, about 3 or 4 minutes.  
  5. Add shrimp, garlic, and half the minced parsley and cook, stirring often, until the pink has just started to turn pink.  
  6. Stir in the flour and salt until combined, scraping off the bottom of the pan as you go.  
  7. Stir in the wine and chicken broth and cook, stirring, until the mixture has just started to simmer and the wine has cooked off.  
  8. Add the beans and combine.
  9. Pour the mixture into the baking dish.  
  10. Combine the breadcrumbs and the rest of the parsley as well as 1 tablespoon of olive oil and mix. 
  11. Spread this over the top of the shrimp mixture and bake, 15-20 minutes, or until the mixture is bubbling and the breadcrumbs have browned.  
  12. Let cool slightly and serve.

Prep Plan

Prep it for later:
1. Thinly slice the leeks, mince the garlic, and chop half the parsley.
2. In a large skillet pan, heat 2 tablespoons olive oil over medium heat.
3. Add the leeks and pepper flakes and cook until the leeks have softened, about 3 or 4 minutes.
4. Add shrimp, garlic, and half the minced parsley and cook, stirring often, until the pink has just started to turn pink.
5. Stir in the flour and salt until combined, scraping off the bottom of the pan as you go.
6. Stir in the wine and chicken broth and cook, stirring, until the mixture has just started to simmer and the wine has cooked off.
7. Turn off the heat, add the beans, and stir to combine.
8. Transfer to a resealable bag or container and store in the fridge for up to 3 days, or the freezer for up to 1 month.
9. Combine the parsley and breadcrumbs and toss to combine, then transfer to a resealable bag or container.

You will need:
1 bag or container of prepared shrimp and beans mixture
1 bag or container of breadcrumbs and parsley

Prepare from prepped:
1. Preheat oven to 375*F.
2. Lightly coat the bottom and sides of a 1 1/2 quart baking dish with olive oil.
3. Add the shrimp and beans mixture to the dish and top with breadcrumbs.
4. Bake for 15-20 minutes, or until the mixture is bubbling and the breadcrumbs have browned.
5. Let cool slightly and serve.