Shrimp Cassoulet with Lemon, Ginger, and Thyme + Wheat Croutons

An inventive and fresh riff on classic cassoulet is chunky and satisfying.

INGREDIENTS:

CROUTONS:

5 slices of multi grain bread, toasted dark brown cut into cubes
3 T salted butter
2 T mild olive oil
Kosher salt to finish

CASSOULET:

2 T light olive oil
¾ yellow pepper, large dice
1/3 large yellow onion, large dice
2 medium stalks of celery, large dice
2 C Roma tomatoes cut into 1-inch chunks
¼ C good whiskey
1 small package PHO broth packet
1 C water
1 15.8 ounce can Great Northern Beans
1 heaping Tablespoon of chopped fresh ginger
2 large cloves of garlic, finely chopped
½ t dried thyme
16 jumbo cooked shrimp, tail off, peeled, deveined and thawed if frozen
1 large zucchini, large dice
Juice from half a lemon or about 1 T
1 t kosher salt + ½ T black pepper
3 T chopped parsley, 2 to add to mixture, and 1 to garnishA flour/water roux to thicken if desired

METHOD:

•  Prep all ingredients before beginning.
• In a large saucepan melt the butter and add the oil to make the croutons. When hot, add the cubed, toasted bread. Toss around until well browned and crunchy. Pour out onto a piece of parchment paper, sprinkle generously with salt. When cooled, put in a bowl to garnish the cassoulet.
• Bring a large Dutch oven pan to high heat and add the onion, peppers, and celery. Cook until translucent. About 4 minutes, stirring frequently. Then add the tomatoes and cook another minute or so. Then add the whiskey and let reduce for about a minute. Add the PHO concentrated broth mix, the water, the entire can of beans with liquid, chopped ginger, chopped garlic, and dried thyme. Let it all simmer on a low bubble for about 15 minutes. Stirring every few minutes.
• Now, add the zucchini, salt and pepper, and 2 T chopped parsley. Cook until zucchini is soft, about 3 minutes. Then add the shrimp and the lemon juice. Turn off heat and let shrimp sit in mixture until hot.
• If you want it thick, add a flour/water roux to slightly thicken.
• To serve, ladle mixture into serving bowl. Top with a generous handful of croutons, and a sprinkling of the remaining chopped parsley.