Shrimp Cassoulet Recipes

SHRIMP CASSOULET

Shrimp Cassoulet image

Make and share this Shrimp Cassoulet recipe from Food.com.

Provided by ellie3763

Categories Beans

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 377.8, Fat 9, SaturatedFat 1.4, Cholesterol 115.2, Sodium 365.7, Carbohydrate 44.7, Fiber 9.6, Sugar 2.1, Protein 30.2

SHRIMP CASSOULET

Shrimp Cassoulet image

This recipe came from my best friends mother-in-law, and she made it for me when I went out to visit her. The beans thicken it while it bakes, and the flavors blend together wonderfully. It's very hearty, yet low in fat and calories. Served with warm fresh french ( or Italian ) bread, it's delicious!!!

Provided by Lester_C

Categories < 60 Mins

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
3 cloves garlic, peeled and sliced thin
1 cup chopped onion
1 medium red pepper, chopped
2 (19 ounce) cans cannellini beans, drained and rinsed
1 (14 1/2 ounce) can tomatoes, diced
1 cup chicken broth or 1 cup vegetable broth
1/2 teaspoon dried basil
1/2 teaspoon thyme
1 teaspoon red pepper flakes
1 teaspoon cajun spices or 1 teaspoon creole spices
1/2 cup kalamata olives or 1/2 cup black olives, pitted and halved
1 lb large shrimp, shelled,deveined,and halved
1/2 cup dry breadcrumbs
1/2 cup freshly grated parmesan cheese
salt and pepper

Steps:

In large pan, saute garlic, onion and red pepper in oil over medium heat until soft, about 5 minutes.
Add beans, tomatoes, broth, herbs, olives, salt and pepper.
Bring to a simmer.
Add shrimp; cook 3 minutes.
Turn into large baking dish.
Top with bread crumbs mixed with parmesan cheese.
Bake in preheated 400-degree oven until bubbly, about 20 minutes.
Brown top under broiler if desired.
Serve with French bread.

LEMONY SHRIMP AND BEAN STEW

Lemony Shrimp and Bean Stew image

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.

Provided by Sue Li

Categories dinner, easy, quick, weeknight, beans, one pot, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 teaspoon fresh lemon zest and 2 tablespoons juice
1 teaspoon sweet or smoked paprika
2 garlic cloves, grated
Kosher salt and black pepper
1 pound peeled, deveined large shrimp (tails removed)
4 tablespoons unsalted butter (1/2 stick)
2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)
1 (15-ounce) can cannellini beans or other white beans, rinsed
2 cups chicken stock or vegetable stock
2 tablespoons finely chopped fresh parsley (optional)
Toasted bread, for serving (optional)

Steps:

Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

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