Shrimp and White Bean “Cassoulet”
A lightened-up, weeknight version of the French “cassoulet”, with breadcrumbs on top to mimic crust. Shrimp makes it come together quick!
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Equipment
Ingredients
- 3 tablespoons olive oil
- 2 leeks cleaned thoroughly, white and light green parts only, sliced very thin
- 2-3 garlic clove minced
- 1/4 tsp red chili flakes
- 1 pound medium raw shrimp shelled and deveined
- 4 tablespoons fresh Italian parsley minced and divided in half
- 3 tablespoons all purpose white flour
- 1/2 heaping teaspoon salt
- 1/2 cup dry white wine
- 2 1/2 cups canned cannelini beans or two 15oz cans drained and rinsed
- 1/2 cup chicken or vegetable broth
- 1/2 cup unseasoned breadcrumbs I recommend panko
Instructions
Prep Ahead:
- Thinly slice the leeks, mince the garlic, and chop half the parsley.
- In a large skillet pan, heat 2 tablespoons olive oil over medium heat.
- Add the leeks and pepper flakes and cook until the leeks have softened, about 3 or 4 minutes.
- Add shrimp, garlic, and half the minced parsley and cook, stirring often, until the pink has just started to turn pink.
- Stir in the flour and salt until combined, scraping off the bottom of the pan as you go.
- Stir in the wine and chicken broth and cook, stirring, until the mixture has just started to simmer and the wine has cooked off.
- Turn off the heat, add the beans, and stir to combine.
- 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.
- Combine the parsley and breadcrumbs and toss to combine, then transfer to a resealable bag or container.
Prepare From Prepped:
- Preheat oven to 375*F.
- Lightly coat the bottom and sides of a 1 1/2 quart baking dish with olive oil.
- Add the shrimp and beans mixture to the dish and top with breadcrumbs.
- Bake for 15-20 minutes, or until the mixture is bubbling and the breadcrumbs have browned.
- Let cool slightly and serve.
Make From Fresh:
- Preheat oven to 375*F.
- Lightly coat the bottom and sides of a 1 1/2 quart baking dish with olive oil.
- In a large skillet pan, heat 2 tablespoons olive oil over medium heat.
- Add the leeks and pepper flakes and cook until the leeks have softened, about 3 or 4 minutes.
- Add shrimp, garlic, and half the minced parsley and cook, stirring often, until the pink has just started to turn pink.
- Stir in the flour and salt until combined, scraping off the bottom of the pan as you go.
- Stir in the wine and chicken broth and cook, stirring, until the mixture has just started to simmer and the wine has cooked off.
- Add the beans and combine.
- Pour the mixture into the baking dish.
- Combine the breadcrumbs and the rest of the parsley as well as 1 tablespoon of olive oil and mix.
- 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.
- Let cool slightly and serve.
Notes
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
This recipe is adapted from “Shrimp and White Bean “Cassoulet” by Laura Pensiero
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