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
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.