Shrimp Cassoulet

Summary: Full of white beans, shrimp, aromatics and tomatoes, this is a simple, flavorful, one-pot, hearty stew for a cold night.

Yield: serves 3-4


  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 1 stalk celery, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons diced shallots
  • 1 bay leaf
  • 2 peperoncino intero (each about 1″ x1/4″; crushed), or 1/4 tsp cayenne
  • 1 can cannellini beans, casually drained
  • 1 box Pomi crushed tomato (about 3 cups)
  • 1 pound shrimp, peeled and deveined
  • salt and pepper


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.

Add the cannellini and stir to combine, then pour in the tomato-basil mix, stir, cover and cook until warmed through and simmering slightly.

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.