Notable Weekly Meal

I think this is my new go to meal...I am always saying I need to eat more fish, but then I never get around to it until I go out to eat. This dish was so so easy and I had it for lunch every day this week. I just through it over some barley, and it was a filling and delicious meal. I really recommend this one; my coworker also suggested it for dinner parties.

Shrimp and White Bean Cassoulet

Ingredients:

Shrimp and White Bean "Cassoulet"

• 3 tablespoons olive oil , divided
• 2 leeks , white and light green parts only, thinly sliced
• 2 cloves garlic , minced
• Pinch red pepper flakes or 1/2 jalapeno pepper , seeded and minced
• 1 pound medium shrimp , shelled and deveined
• 4 tablespoons chopped flat-leaf parsley , divided
• 2 teaspoons all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons dry white wine (optional)
• 2 1/2 cups cooked white beans or 2 cans (14.5 ounces) cannellini beans , drained and rinsed
• 1/2 cup vegetable or chicken broth
• 1/3 cup unseasoned breadcrumbs

Directions:Preheat oven to 375°F. Lightly spray six 8-ounce ramekins or a 1 1/2-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 leeks soften (do not brown), 3 to 4 minutes. Increase heat to medium-high. Add shrimp and 3 tablespoons parsley; 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 to ramekins.In a small bowl, combine bread crumbs, remaining tablespoon of olive oil, and remaining tablespoon of 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.