Shrimp Cassoulet

Name: Shrimp Cassoulet
Ingredients: 3 tablespoons olive oil, divided; 2 leeks, white and light green parts only, thinly sliced; 2 garlic cloves, minced; 1/8 teaspoon red pepper flakes; 1 lb medium shrimp, shelled and deveined; 4 tablespoons flat leaf parsley, chopped; 2 teaspoons all-purpose flour; 1/2 teaspoon salt; 3 tablespoons dry white wine (optional); 2 (14 1/2 ounce) cans cannellini beans, drained and rinsed; 1/2 cup vegetable broth or 1/2 cup chicken broth; 1/3 cup unseasoned breadcrumbs

12 ingredients

9 steps

Ingredients

3 tablespoons olive oil, divided
2 leeks, white and light green parts only, thinly sliced
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 lb medium shrimp, shelled and deveined
4 tablespoons flat leaf parsley, chopped
2 teaspoons all-purpose flour
1/2 teaspoon salt
3 tablespoons dry white wine (optional)
2 (14 1/2 ounce) cans cannellini beans, drained and rinsed
1/2 cup vegetable broth or 1/2 cup chicken broth
1/3 cup unseasoned breadcrumbs

Directions

1

Preheat oven to 375. Lightly spray six 8-ounce ramekins or a 1 1/2 quart baking dish with olive oil cooking spray or lightly coat with olive oil.
2

In a large nonstick skillet over medium heat, heat 2 tablespoons olive oil.
3

Add leeks, garlic, and pepper flakes; cook, stirring frequently, until shrimp just begin to turn pink, about 1 minute.
4

Stir in flour and salt until combined.
5

Stir in wine, if desired; cook 30 seconds.
6

Add beans and broth; cook, stirring, until mixture just comes to a simmer.
7

Transfer mixture into ramekins.
8

In a small bowl, combine bread crumbs, remaining tablespoon olive oil and remaining tablespoon parsley. Layer bread crumb mixture over top of filled ramekins.
9

Bake until shrimp mixture is hot and tops are lightly browned, 12 to 15 minutes. Serve immediately.