Shrimp Cassoulet

• 1 tablespoon olive oil
• 3 cloves garlic, peeled and sliced thin
• 1 cup chopped onion
• 1 medium red pepper, chopped
• 2 (19 ounce) cans cannellini beans, drained and rinsed
• 1 (14 1/2 ounce) can tomatoes, diced
• 1 cup chicken broth or 1 cup vegetable broth
• 1/2 teaspoon dried basil
• 1/2 teaspoon thyme
• 1 teaspoon red pepper flakes
• 1 teaspoon cajun spices or 1 teaspoon creole spices
• 1/2 cup kalamata olives or 1/2 cup black olives, pitted and halved
• 1 lb large shrimp, shelled,deveined,and halved
• 1/2 cup dry breadcrumbs
• 1/2 cup freshly grated parmesan cheese
• salt and pepper

1. In large pan, saute garlic, onion and red pepper in oil over medium heat until soft, about 5 minutes.
2. Add beans, tomatoes, broth, herbs, olives, salt and pepper.
3. Bring to a simmer.
4. Add shrimp; cook 3 minutes.
5. Turn into large baking dish.
6. Top with bread crumbs mixed with parmesan cheese.
7. Bake in preheated 400-degree oven until bubbly, about 20 minutes.
8. Brown top under broiler if desired.
9. Serve with French bread.

olive oil, garlic, onion, red pepper, cannellini beans, tomatoes, chicken broth, dried basil, thyme, red pepper, cajun, kalamata olives, shrimp, breadcrumbs, freshly grated parmesan cheese, salt

Taken from www.food.com/recipe/shrimp-cassoulet-52786 (may not work)