Shrimp Cassoulet
~ 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.
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
i am going to have to make that!!!!!!!!!!!!!!! yuuuummmmmmmmmm
You’re close to the freshest seafood available, so it will be twice as good in Seattle!
What a fabulous looking feast! Cassoulet is such decadent food… but how appropriate for such a celebration.
I have to make this one. It looks great!
wow … fab recipe – love everything goning on in this dish
Looks like a fabulous party! with excellent food and friends.
They look fabulous.
Another great dish but sounds simple to prepare.
Very simple, very delicous.
Wow, amazing flavours!
I am trying this as soon as I get home. I LOVE COOKING WITH LEEKS! Not to mention, the hubs loves shrimp.
Beautiful dish…
I hope you enjoy it as much as we did!
What a feast you prepared! This is a wonderful way to enjoy shrimp.
Looks like there were ‘no complaints’ about this wonderful meal.
This is mouth-watering, enticing, inviting and I need to make this. Your entire menu is perfect. I wish I was there!
That looks yummy. Great idea.
Looks delish!!
I still have yet to make a cassoulet. MUST do it soon, before winter is over! This sounds great.
Shrimp is cassoulet is so creative. GREG
Wow, this shrimp cassoulet sounds absolutely fabulous, love it!
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!
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! 😀