~ Katy ~
The main course for Warren’s 49th birthday party is, you guessed it, another from a ripped out page of Oprah Magazine and was created by Laura Pensiero. We also had for an appetizer the Carmelized Onion & Bacon Tart, for dessert the Kahlua Mexican Chocolate Cake and later I’ll share the Stack salad. I told you I had a lot of “if I ever get to it, I’d love to try this” recipes. I am so glad I got to this one! The leeks bring out the sweetness of the shrimp while the beans give the dish some depth and texture. The crust sets everything off perfectly.
This was so good that I wanted more leftovers. It’s very simple to do, as well. I made this several hours in advance and did the final baking just before I served the bisque.
Every one of these recipes for the dinner party was new to me, and I was surprised and thrilled when they all turned out to be winners. Aaaaaaah. I love good food.
3 tablespoons olive oil, divided
2 leeks, white and light green parts only, thinly sliced
2 cloves garlic, minced
Pinch red pepper flakes or ½ jalapeno pepper, seeded and minced
1 pound medium shrimp, shelled and deveined
4 tablespoons chopped, flat-leaf parsley, divided
2 teaspoons all-purpose flour
½ teaspoon salt
3 tablespoons dry white wine (optional)
2 ½ cups cooked white beans or 2 (14.5-ounce) cans cannelloni beans, drained and rinsed
½ cup vegetable or chicken broth
1/3 cup unseasoned bread crumbs
1. Preheat oven to 375. Lightly spray six 8-ounce ramekins or a 1 ½ 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. Add leeks, garlic, and pepper flakes; cook, stirring frequently, until shrimp just begin to turn pink, about 1 minute. Stir in flour and salt until combined. Stir in wine, if desired; cook 30 seconds. Add beans and broth; cook, stirring, until mixture just comes to a simmer. Transfer mixture into ramekins.
3. In a small bowl, combine bread crumbs, remaining tablespoon olive oil and remaining tablespoon parsley. Layer bread crumb mixture over top of filled ramekins. Bake until shrimp mixture is hot and tops are lightly browned, 12 to 15 minutes. Serve immediately.