I have been working diligently to make a list of all my recipes for easier reference. Whew, I had no idea I had posted so many! I am just now up to D, after hours of work. It's worth it. I love when blogs have a handy dandy list of recipes. I like to look at the titles and click on ones that sound interesting. So pretty soon they will all be there. If you want to check it out, go here.
Some time ago in Oprah's magazine I saw this recipe. I knew I had to make it. Never mind that it took me a couple years. It was very tasty, lots of flavor and very creamy. It came together rather quickly and once it is in the oven, it frees you up to do other things.
I will submit this for Magazine Monday's at Ivonne's Cream Puffs in Venice site.
Shrimp and White Bean Cassoulet
Adapted from this recipe at The Oprah magazine, O
2 tablespoons olive oil , divided
1 tablespoon butter
1 large onion, chopped
6 cloves garlic , minced
1/4 teaspoon red pepper flakes
1 pound medium shrimp , shelled and deveined
1/3 cup tablespoons chopped flat-leaf parsley , divided
4 teaspoons all-purpose flour
1/2 teaspoon salt
pinch of black pepper
1/2 cup tablespoons dry white wine
3 1/2 cups cooked white beans or 2 cans (14.5 ounces) cannellini beans , drained and rinsed
1/4 cup water
1/3 cup unseasoned breadcrumbs
Preheat oven to 375°F.
In a large nonstick skillet over medium flame, melt 1 tablespoon butter and 1 tablespoon olive oil, let butter turn golden. Add onion and saute. When golden add garlic and pepper flakes. Increase heat to medium-high. Add 1/2 cup of wine. Add shrimp and most of the parsley, reserving some for the topping. When shrimp turn pink, stir in flour and salt until combined. Add beans salt and pepper and water. Transfer mixture to a 1 1/2 quart, oven safe dish.
In a small bowl, combine bread crumbs, 1 tablespoon of olive oil, and remaining parsley. Layer bread crumb mixture over top of filled baking dish. Bake covered for about fifteen minutes. Remove cover and bake until bread crumbs are golden.