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Shrimp Cassoulet

January 13, 2010

~ 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.

Shrimp Cassoulet

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.

24 Comments leave one →
  1. foododelmundo permalink*
    January 13, 2010 9:06 am

    I believe you ate like Kings & Queens at your dinner party and am sad 😦 I couldn’t be there.
    This dish looks great – I love the addition of white beans – pretty much in anything! – Mary

  2. January 13, 2010 6:42 pm

    i am going to have to make that!!!!!!!!!!!!!!! yuuuummmmmmmmmm

    • January 14, 2010 5:34 am

      You’re close to the freshest seafood available, so it will be twice as good in Seattle!

  3. January 13, 2010 6:56 pm

    What a fabulous looking feast! Cassoulet is such decadent food… but how appropriate for such a celebration.

  4. January 13, 2010 7:54 pm

    I have to make this one. It looks great!

  5. January 13, 2010 8:31 pm

    wow … fab recipe – love everything goning on in this dish

  6. January 13, 2010 8:42 pm

    Looks like a fabulous party! with excellent food and friends.

  7. January 14, 2010 1:33 am

    They look fabulous.

  8. January 14, 2010 1:43 am

    Another great dish but sounds simple to prepare.

  9. January 14, 2010 4:04 am

    Wow, amazing flavours!

  10. January 14, 2010 6:36 am

    I am trying this as soon as I get home. I LOVE COOKING WITH LEEKS! Not to mention, the hubs loves shrimp.
    Beautiful dish…

  11. January 14, 2010 8:22 am

    What a feast you prepared! This is a wonderful way to enjoy shrimp.

  12. January 14, 2010 9:19 am

    Looks like there were ‘no complaints’ about this wonderful meal.

  13. January 14, 2010 10:28 am

    This is mouth-watering, enticing, inviting and I need to make this. Your entire menu is perfect. I wish I was there!

  14. January 14, 2010 10:29 am

    That looks yummy. Great idea.

  15. January 14, 2010 11:12 am

    Looks delish!!

  16. tastyeatsathome permalink
    January 14, 2010 11:16 am

    I still have yet to make a cassoulet. MUST do it soon, before winter is over! This sounds great.

  17. January 14, 2010 11:47 am

    Shrimp is cassoulet is so creative. GREG

  18. January 14, 2010 12:23 pm

    Wow, this shrimp cassoulet sounds absolutely fabulous, love it!

  19. January 15, 2010 7:39 am

    Yes you have done it again! This shrimp looks wonderful, sounds wonderful, and is on my must try list. Man, with all your wonderful recipes, that list is getting long!

  20. January 15, 2010 2:06 pm

    Ok, I’ve never thought to do this, and I think it’s such a great idea. I might even try to add a little chicken sausage to this , as you’re inspiring me to be adventurous! 😀


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