Easiest Shrimp Cassoulet

By • March 2, 2013 2 Comments

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Author Notes: One cold night, while rummaging through my pantry, I came across a box of Pomi tomato-basil sauce that my mother had bought during a previous visit. Some cannellini beans caught my eye as well, and I began to noodle on a hearty stew. Long story short, this one pot Creole "cassoulet" came to fruition. It's a snap to prepare, is easily doubled or tripled, makes great leftovers and stretches a little shrimp a long way. em-i-lis


Serves 4

  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 1 stalk celery, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons shallots, diced
  • 1 bay leaf
  • 2 peperoncino intero (each about 1? x1/4?; crushed), or ¼ tsp cayenne
  • 1 15 oz can cannellini beans, casually drained
  • 1 box Pomi tomato-basil sauce (if you have trouble finding the tomato-basil variety, get the regular crushed tomato version and some fresh basil)
  • fresh basil if needed per the note above
  • 3/4 - 1 pounds shrimp, peeled, deveined, sliced in half if you like
  • salt, pepper and lemon juice for seasoning
  1. In a 12? skillet that’s got a lid, melt the butter in the oil over medium-high heat. When melted and hot, add the celery, garlic, shallots, bay leaf and crushed peperoncino (or cayenne) and turn the heat down to medium. Saute until the veggies are wilted, translucent and fragrant.
  2. Add the cannellini and stir to combine, then pour in the tomato-basil mix, stir, cover and cook until warmed through and simmering slightly.
  3. Season well with salt and pepper, and stir. Add in the shrimp and cover, cooking until the shrimp are just cooked through. Serve warm with toasted, crusty bread, and large lemon wedges for spritzing.

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