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Shrimp and White Bean Casserole

Shrimp and White Bean Casserole

Shrimp and white bean stew are very tasty and very healthy. It's a recipe I'd like you to try. I'm sure you will like this recipe if you like seafood.
Course Dinner
Cuisine international
Keyword Shrimp and White Bean Casserole
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 serves
Calories 400kcal


  • 3 tablespoons olive oil
  • 2 leeks, cleaned thoroughly, white and light green parts only, sliced very thin
  • 2-3 garlic cloves,minced
  • 1/4 tsp red pepper flakes
  • 1 pound medium raw shrimp, shelled and deveined
  • 4 tablespoons flat-leaf parsley, minced and divided in half
  • 3 tablespoons all purpose white flour
  • 1/2 heaping teaspoon salt
  • 1/2 cup dry white wine
  • 2 1/2 cups cooked white cannelini beans, or two 15oz cans drained and rinsed
  • 1/2 cup vegetable or chicken stock
  • 1/2 cup unseasoned bread crumbs (I recommend panko)


  • Preheat oven to 375*F. Lightly coat the bottom and sides of a 1 1/2 quart baking dish with olive oil. In a large skillet pan, heat 2 tablespoons olive oil over medium heat. Add the leeks and pepper flakes and cook until the leeks have softened, about 3 or 4 minutes. Add shrimp, garlic, and half the minced parsley and cook, stirring often, until the pink has just started to turn pink. Stir in the flour and salt until combined, scarping off the bottom of the pan as you go. Stir in the wine and chicken broth and cook, stirring, until the mixture has just started to simmer and the wine has cooked off. Add the beans and combine.
  • Pour the mixture into the baking dish. Combine the breadcrumbs and the rest of the parsley as well as 1 tablespoon of olive oil and mix. Spread this over the top of the shrimp mixture and bake, 15-20 minutes, or until the mixture is bubbling and the breadcrumbs have browned. Let cool slightly and serve.