Shrimp Cassoulet
Kay Ercius
ingredients
- 1 T. olive oil
- 3 garlic cloves, peeled & sliced thin
- 1 cup chopped yellow onion
- 1 medium green pepper, chopped
- 2 (19 oz.)cans cannellini beans, drained and rinsed
- 1 (14.5oz.)can tomatoes, diced
- 1 cup low-fat chicken or vegetable broth
- 1/2 t. each dried basil and thyme
- 1/2 cup Kalamata olives, pitted and halved
- 3/4 lb. large shrimp (raw or cooked) shelled, deveined and halved
- 1/2 cup dry bread crumbs
- 1/4 cup freshly grated Parmesan cheese
- salt & pepper to taste
directions
- 1
1. In a large pan, saute’ garlic, onion and green pepper in olive oil over medium heat til soft, about 5 minutes.
- 2
2. Add beans, tomatoes, broth, herbs, olives, salt & pepper.
- 3
3. Bring to a simmer.
- 4
4. Add shrimp, cook 3 minutes.
- 5
5. Turn into large baking dish.
- 6
6. Top with bread crumbs mixed with Parmesan
- 7
7. Bake in preheated 400° oven til bubbly about 20 minutes.
- 8
8. Brown top under broiler if desired.
Source: Kay Ercius
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