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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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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!
Prep Time15 minutes
Cook Time20 minutes
Course: Dinner
Servings: 4
Author: Ruthy Kirwan

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