Servings: Serves 6
Preheat oven to 375°F. Lightly spray six 8-ounce ramekins or a 1 1/2-quart baking dish with olive oil cooking spray or lightly coat with olive oil.
In a large nonstick skillet over medium heat, heat 2 tablespoons olive oil. Add leeks, garlic, and pepper flakes; cook, stirring frequently, until leeks soften (do not brown), 3 to 4 minutes. Increase heat to medium-high. Add shrimp and 3 tablespoons parsley; cook, stirring frequently, until shrimp just begin to turn pink, about 1 minute. Stir in flour and salt until combined. Stir in wine, if desired; cook 30 seconds. Add beans and broth; cook, stirring, until mixture just comes to a simmer. Transfer mixture to ramekins.
In a small bowl, combine bread crumbs, remaining tablespoon of olive oil, and remaining tablespoon of parsley. Layer bread crumb mixture over top of filled ramekins. Bake until shrimp mixture is hot and tops are lightly browned, 12 to 15 minutes. Serve immediately.
From the May 2005 issue of O, The Oprah Magazine
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