• Skip to main content
  • Skip to after header navigation
  • Skip to site footer
Percolate Kitchen

Percolate Kitchen

meal prep that works.

  • Recipes
  • Extras
    • Blog
  • Shop
  • Prep Sesh
  • My Plans & Recipes
12 December, 2020 by Ruthy Kirwan

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!

Jump to Recipe Add to Prep Sesh Print Recipe
A lightened-up, weeknight version of the French “cassoulet”, with breadcrumbs on top to mimic crust. Shrimp makes it come together quick!

Shrimp and White Bean “Cassoulet”

Ruthy Kirwan
A lightened-up, weeknight version of the French “cassoulet”, with breadcrumbs on top to mimic crust. Shrimp makes it come together quick!
No ratings yet
Print Recipe Pin Recipe Add to Your Prep Sesh Go to Prep Sesh
What’s a Prep Sesh?Click HERE for details!
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Dinner
Servings 4

Equipment

  • 1 9"x13" Casserole Dish

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
Tried this recipe?Let us know how it was!
0/5 (0 Reviews)
Category: Dinner, Oven Baked, Seafood, Under 30 MinutesCooking Type: Oven BakedMain Ingredient: SeafoodMeal Type: Dinner

About Ruthy Kirwan

Ruthy Kirwan is a recipe tester and developer living in NYC with her two small kids and hard-working husband. She created Percolate Kitchen in 2016 to help busy people get their act together in the kitchen. Learn more at percolatekitchen.com/about

Previous Post:Smooth coconut and Thai curry soup with chicken and mushroom. Makes a great make-ahead soup recipe for working from home lunch!Thai-Style Chicken, Mushroom, and Coconut Soup
Next Post:Ricotta Stuffed Chicken BreastsTender chicken breasts pounded thin and rolled around a creamy mixture of ricotta, cream cheese, and lemon. Coated in crispy panko!

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

Search

  • Amazon
  • Instagram
  • Pinterest
  • TikTok

You work hard. Dinner should be easy.

At Percolate Kitchen, we believe that the “third shift” of getting dinner ready shouldn’t mean reinventing the wheel every evening.

Recipes on our site are broken down into simple, step-by-step processes so you can be flexible with your time- make the meal fresh, prep the ingredients to assemble and cook later, or do a little bit of both.

SHOW ME HOW THAT WORKS

Groceries in Under An Hour

Get Instacart
  • My Account
  • Shop
  • Kitchen Courses
  • Your Cart
  • Privacy Policy
  • Shipping Policy
  • Returns and Exchanges Policy
  • Contact Us
  • About Us

Copyright © 2023 · Percolate Kitchen · All Rights Reserved · Powered by Mai Theme

A lightened-up, weeknight version of the French “cassoulet”, with breadcrumbs on top to mimic crust. Shrimp makes it come together quick!
A lightened-up, weeknight version of the French “cassoulet”, with breadcrumbs on top to mimic crust. Shrimp makes it come together quick!
A lightened-up, weeknight version of the French “cassoulet”, with breadcrumbs on top to mimic crust. Shrimp makes it come together quick!
A lightened-up, weeknight version of the French “cassoulet”, with breadcrumbs on top to mimic crust. Shrimp makes it come together quick!
A lightened-up, weeknight version of the French “cassoulet”, with breadcrumbs on top to mimic crust. Shrimp makes it come together quick!