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Issue date: Dec. 11-13, 1998
A healthy winter casserole This easy, fast recipe makes a delectable,
high-protein casserole that will warm up your family and guests. Contrary to food
lore, shrimp does not raise cholesterol counts.
In this article:
Elegant Shrimp Cassoulet
Sources for this column
Additional recipes
 Fondue for the '90s
Recipes for health
Turkey and trimmings
Web links to more!
Hearty and Elegant Shrimp Cassoulet
 1 Tb. olive oil
3 garlic cloves, peeled and
sliced thin
1 cup chopped yellow onion
1 medium green pepper, chopped
2 19-ounce cans cannellini beans, drained and rinsed
1 14.5-ounce can tomatoes, diced
1 cup low-fat, low-sodium chicken or vegetable broth
1/2
tsp. each dried basil and thyme
1/2 cup Kalamata olives, pitted and halved
3/4 pound large shrimp (raw or cooked), shelled, deveined and halved
1/2 cup
dry bread crumbs
1/4 cup freshly grated Parmesan cheese
Salt and pepper, to tasteIn large pan, sauté garlic, onion and green pepper in oil over medium
heat till soft, about 5 minutes. Add beans, tomatoes, broth, herbs, olives, salt and
pepper. Bring to simmer. Add shrimp; cook 3 minutes. Turn into large baking dish. Top
with bread crumbs mixed with Parmesan. Bake in preheated 400-degree oven till bubbly,
about 20 minutes. Brown top under broiler if desired. Serves 8.
Per serving: 239 calories, 18g protein, 6.7g fat (1.3g saturated), 26g carbohydrates, 6.5g fiber,
580mg sodium.
NEWS FLASH:
Eating a little soup before a meal reduces
appetite, but "chunky" soup works better than strained soup, according to new French
research.
SCIENTIFIC SOURCES FOR THIS COLUMN
Soup
Himaya A. Appetite 1998 Apr; 30 (2): 199-210.
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