Shrimp Cassoulet Recipes

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.

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.

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.

Steps:

• Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.
• Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
• Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.