Shrimp Cassoulet Recipes

QUICK CASSOULET

Steps:

• Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
• Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
• Remove bay leaves and discard. Sprinkle parsley over the top, and serve.

SHRIMP CASSOULET

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.

SHRIMP CASSOULET

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.