Recipe for shrimp, kale and cannellini bean casserole

Officially, I might not be the absolutely last person on the planet to fall in love with kale, but I have fallen, and fallen hard. Raw kale salad with a warm vinaigrette remains a favorite, and I'm glad I froze some barley and kale soup. My pantry, well stocked in case of the winter snowstorm that never seems to materialize, inspired this shrimp, kale and cannellini bean casserole; all of the ingredients, except the kale, came straight from the cupboard, fridge and freezer. A rustic Tuscan-style dish that comes together in minutes and bakes for just half an hour, this casserole needs only a glass of white wine, and a bit of crusty bread to mop up the juices.

Shrimp, kale and cannellini bean casserole

From the pantry, you'll need: cannellini beans, garlic, panko, frozen shrimp, white wine, thyme leaves, Parmigiano-Reggiano cheese, extra virgin olive oil.

Serves 4-6.

Ingredients

15-oz can cannellini beans, drained and rinsed
1 lb large (21-25 per lb) size raw shrimp, (defrosted, if frozen) peeled and deveined
2 cups chopped kale
1/4 cup dry white wine
2 large garlic cloves, minced
2 tsp dried thyme leaves
1/2 tsp fresh black pepper
1 cup panko breadcrumbs
1 cup grated Parmigiano-Reggiano cheese
2 tsp extra virgin olive oil + (optional) 1 tsp for drizzling

Directions

Preheat oven to 400°F.

In a large bowl, combine the beans, shrimp, kale, wine, garlic, thyme and black pepper. Mash a few of the beans with a wooden spoon (to help thicken the juices), and stir the mixture well.

In a smaller bowl, stir together the panko and grated cheese.

Coat a casserole dish with 2 teaspoons of olive oil, and pour in the beans and shrimp mixture. Top with the panko and cheese mixture. If you wish, drizzle the top with 1 teaspoon of olive oil.

Cover the pan with aluminum foil, and cook for 15 minutes at 400F in the lower-middle of the oven. Remove the foil, and continue cooking for 10-15 minutes, until the topping is browned but not burned.

Remove from the oven, cover with foil, and let the casserole sit for 5 minutes. Serve with crusty bread to mop up the pan juices.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Risotto with shrimp and asparagus
Cannellini vinaigrette
Greek hummus with white beans and feta
Salsa and shrimp stuffed avocado
Roasted shrimp appetizer with spicy peanut sauce

Other recipes that use these pantry ingredients:
Spicy cannellini bean salad with tuna, peperoncini, and parsley, from Kalyn's Kitchen
Tomato, zucchini, white bean and basil soup, from Soup Chick
White chili with turkey and cannellini beans, from Andrea Meyers
Shrimp and white beans, from The Gastronomist
Shrimp and white bean stew with braised broccoli rabe, from Feeding Groom

Shrimp, kale and cannellini bean casserole

From the pantry, you'll need: cannellini beans, garlic, panko, frozen shrimp, white wine, thyme leaves, Parmigiano-Reggiano cheese, extra virgin olive oil.

Serves 4-6.

Ingredients

15-oz can cannellini beans, drained and rinsed
1 lb large (21-25 per lb) size raw shrimp, (defrosted, if frozen) peeled and deveined
2 cups chopped kale
1/4 cup dry white wine
2 large garlic cloves, minced
2 tsp dried thyme leaves
1/2 tsp fresh black pepper
1 cup panko breadcrumbs
1 cup grated Parmigiano-Reggiano cheese
2 tsp extra virgin olive oil + (optional) 1 tsp for drizzling

Directions

Preheat oven to 400°F.

In a large bowl, combine the beans, shrimp, kale, wine, garlic, thyme and black pepper. Mash a few of the beans with a wooden spoon (to help thicken the juices), and stir the mixture well.

In a smaller bowl, stir together the panko and grated cheese.

Coat a casserole dish with 2 teaspoons of olive oil, and pour in the beans and shrimp mixture. Top with the panko and cheese mixture. If you wish, drizzle the top with 1 teaspoon of olive oil.

Cover the pan with aluminum foil, and cook for 15 minutes at 400F in the lower-middle of the oven. Remove the foil, and continue cooking for 10-15 minutes, until the topping is browned but not burned.

Remove from the oven, cover with foil, and let the casserole sit for 5 minutes. Serve with crusty bread to mop up the pan juices.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Risotto with shrimp and asparagus
Cannellini vinaigrette
Greek hummus with white beans and feta
Salsa and shrimp stuffed avocado
Roasted shrimp appetizer with spicy peanut sauce

Other recipes that use these pantry ingredients:
Spicy cannellini bean salad with tuna, peperoncini, and parsley, from Kalyn's Kitchen
Tomato, zucchini, white bean and basil soup, from Soup Chick
White chili with turkey and cannellini beans, from Andrea Meyers
Shrimp and white beans, from The Gastronomist
Shrimp and white bean stew with braised broccoli rabe, from Feeding Groom

Comments

LOL on falling hard for kale, Lydia! I haven't fallen hard yet, but I am amazed that I love it in smoothies and more. I haven't had it in a casserole yet, but yours looks like the first one I should try it in for sure. ;-) Easy to make this one gluten free, too, by using the gf Panko bread crumbs or making one's own using gf waffles.

Shirley

THis looks awesome. AND adding a power food like Kale. I will definitely have to try this.

Shirley, I don't know why, all of a sudden, I'm loving kale when I never did before. This casserole is full of all kinds of goodness, like shrimp and garlic, that work really well with the kale. Thanks, as always, for your gluten-free adaptations.

Sheri, awesome, and easy. A great combination!

Hi, I was reading your post on commenting on a blog then before I knew it I was reading about kale. Kale was one of those things I thought I would die before I ate. I must be dead...no, no I'm not. Anyway, Hi! just wanted you to know I liked the 2009 post on comments, so I'm leaving one. Next I'm going to the store for kale. :)

Renee, I'm one of those people who thought I would die before I ate kale. But it turns out that, having given it a fair chance, I love it! I hope that happens to you, too. (Please come back and let us know -- I have lots more kale recipes coming up.)

Could be made with any hearty greens I bet - I am thinking swiss chard...
And what a bout a topping of medium ground pinenuts and cheese? hmmmmm