Shrimp Cassoulet

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil, divided
• 2 leeks, 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 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

Recipe

• 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.
• 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.